Coconut-Sesame Crispy Chicken Drumsticks & Shiitake Mushroom Fried Rice

Hey there! Happy Sunday!!

I always love Sundays, because I get to relax and hang out with my family & pets, and go food shopping!! I love going food shopping! I always try to get to the grocery store on the weekend, so I have food to make during the week! 

The sauce that I made for the drumsticks is sweet, slightly spicy, and full of flavor! One ingredient I use in this recipe to make the sauce is coconut aminos; Coconut aminos is a super yummy sauce made from coconut sap! It tastes like soy sauce, but is free of soy and gluten! The only ingredients in coconut aminos is coconut sap and sea salt. It's the perfect soy sauce replacement!  

Onto the recipe!!

Coconut-Sesame Crispy Chicken Drumsticks & Shiitake Mushroom Fried Rice (serves 4)

Chicken Ingredients:

• 12 chicken drumsticks
• 1/2 cup coconut aminos
• 1/4 cup honey
• 1 tablespoon ponzu sauce
• 1 teaspoon sriracha sauce
• 2 cloves garlic, minced
• 2 tablespoons sesame seeds
• salt & pepper, to taste
• 1 tablespoon sesame oil

Shiitake Mushroom Fried Rice Ingredients:

• 1 cup dry white rice
• 1 cup sliced shiitake mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 2 tablespoons coconut aminos
• 3 eggs
• 1/2 teaspoon red pepper flakes
• salt & pepper, to taste

Preheat your oven to 450 degrees. Line a baking sheet with parchment paper. Bring 2 cups of water in a saucepan to a boil.  

Whisk together coconut aminos, honey, ponzu sauce, sriracha, garlic and sesame seeds in a small bowl.

Once water is boiling in sauce pan, add white rice, stir,  reduce heat to low, and cover and cook for about 30 minutes. Stir every so often to prevent rice sticking to bottom of the pan.

Drizzle drumsticks with sesame oil, season with salt & pepper and place in oven for about an hour, flipping halfway through. 

Once the chicken is fully cooked and crispy, remove from oven and place in bowl. Toss chicken with sauce and place back on baking sheet and put back in oven for 10 minutes.

As the chicken is finishing in the oven, heat sesame oil in a wok pan over medium heat. Once hot, add garlic and onion. Saute until translucent. Add in shiitake mushrooms. Once shiitake mushrooms are softened, add in rice, coconut aminos, red pepper flakes and salt and pepper. Crack in each egg one at a time and mix into rice. 

Plate dishes and eat!

-Juliet