Chilli and mandarin caramel chicken

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Chilli and mandarin caramel chicken
  • 1 tablespoon olive oil
  • 1 tablespoon chilli powder
  • 2 finely grated zest and juice, plus 3 extra, peeled and segmented mandarins
  • 8 chicken drumsticks
  • 1/2 cup caster sugar
  • 1/3 cup water
  • 1 tablespoon soy sauce
  • steamed asian greens, to serve


Chilli and mandarin caramel chicken
  • 1
    Preheat oven to hot, 200°C. Line a roasting pan with baking paper.
  • 2
    In a small bowl, combine oil, chilli powder and zest. Rub over chicken. Season to taste. Arrange in a single layer in pan.
  • 3
    Bake 30-35 minutes, until skin is crispy and chicken cooked through.
  • 4
    Meanwhile, combine sugar, water and half juice in a medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Boil, uncovered, 4-5 minutes, until thickened and lightly golden. Remove from heat. Stir in remaining juice and soy. Stir in mandarin segments.
  • 5
    Spoon sauce over chicken and serve with Asian greens.

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