Chilli Jam Chicken Drumsticks

Cook time 45 minutes
Servings 4


8 chicken drumsticks


1 tbs. AYAM thai chilli jam

1 tbs. AYAM soya sauce

1 tbs. brown sugar

½ tbs. rice wine vinegar

½ small red cabbage, finely shredded

1 carrot, grated

½ Spanish onion, finely sliced


2 tbs. rice wine vinegar

2 tbs. AYAM soya sauce

4 drops. AYAM sesame oil

4 tbs. vegetable oil

1 tsp. finely minced ginger 

Chilli Jam Chicken Drumsticks


Pre heat the oven to 160C. Line a large tray with baking paper then place a rack on top.

In a bowl mix the chilli jam with 1 tbs soya, the sugar and 1/2 tbs vinegar. Score the chicken then coat in the chilli jam marinade you just made. Place on the rack, removing excess marinade and bake in the oven for 30 minutes. Baste and turn the chicken every 6-8 minutes.

Combine remainder ingredients in a jar and give it shake well. Pour over the cabbage, carrot and onion. Serve with the chicken drumsticks.