Chilli and Mandarin Caramel Chicken

clock 15 minutes + 35 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 1 tsp chilli powder
  • Finely grated zest and juice of 2 mandarins, plus 2 extra mandarins, peeled and segmented
  • 8 chicken drumsticks
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup caster sugar
  • 1/3 cup water
  • 1 Tbsp soy sauce
  • Steamed Asian greens, to serve
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  • 1. Preheat oven to 200°C (180°C fan-forced). Line a roasting pan with baking paper.

  • 2. In a small bowl, combine oil, chilli powder and mandarin zest. Rub over chicken. Season to taste. Arrange in a single layer in pan.

  • 3. Bake for 30-35 minutes, until skin is crispy and chicken is cooked through.

  • 4. Meanwhile, combine sugar, water and half of the mandarin juice in a medium saucepan. Stir over a low heat until sugar dissolves. Increase heat to high. Boil, uncovered for 4-5 minutes, or until thickened and lightly golden. Remove from heat. Stir in remaining mandarin juice and soy. Stir in mandarin segments.

  • 5. Spoon mixture over chicken and serve with steamed Asian greens.

  • Tip: To make this gluten free use tamari sauce instead of soy sauce.

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