Foodie Friday: There’s so much to love about Hayden Quinn’s Sticky Chicken Drumsticks with Coconut Rice. This is one time that we are sure you’ll not mind having sticky fingers.

Prep: –
Cook: –
Servings: 4


  • 1⁄2 cup (125ml) kecap manis
  • 1 tbs sambal oelek, plus extra to serve
  • 1 tsp ground turmeric
  • 8 chicken drumsticks
  • 1 butter lettuce, leaves separated
  • 1 cucumber, sliced
  • 1 lime, cut into wedges
  • 1⁄4 bunch coriander
  • 2 tbs roasted peanuts, chopped



  • 2 cups (400g) long-grain rice, rinsed
  • 3⁄4 cup (180ml) coconut milk



Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Combine kecap manis, sambal oelek and turmeric in a bowl, add drumsticks and turn to coat. Place in a shallow dish to marinate for 20 minutes, or longer if time allows, turning once. Place on a wire rack on prepared tray, pour half the marinade over and roast for 35-40 minutes, basting every 10 minutes with remaining marinade, until cooked through and well browned. Loosely cover with foil to rest for 10 minutes.

Step 2
Meanwhile, for coconut rice, place rice, coconut milk and 2 cups water in a saucepan. Bring to the boil, then reduce heat to low, cover and cook for 12 minutes. Remove from heat and stand for 10 minutes without uncovering. Fluff up with a fork.

Step 3
Divide rice and chicken among 4 plates along with cucumber, lime wedges, lettuce and peanuts. Scatter with coriander and serve with extra sambal oelek.