Campfire Chicken Drumsticks in a Cauldron
A delicious and rich Chinese-style dish in just 30 minutes! Campfire Chicken Drumsticks in a Cauldron is a perfect lunch or dinner option for a big, friendly group. The fire-kissed flavor gives the poultry a truly special taste.
Updated : 11 August, 2025
Easy
About 30 min.
Ingredients
3
Chicken leg quarters
5
Bell pepper
5
Onion
4
Carrot
80 milliliters
Vegetable oil
100 milliliters
Soy sauce
1 teaspoon
Cornstarch
0.5 teaspoon
Ginger powder
1 teaspoon
Sugar
70 grams
Green onion
10
Garlic
2 teaspoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Instead of drumsticks, you can use a whole chicken. You can also adjust the amount of vegetables to your taste.
Step 2
Rinse the drumsticks under cold running water and pat them dry with paper towels. Remove any remaining feathers if needed. Cut the drumsticks into small, portion-sized pieces.
Step 3
Peel the onions, carrots, and garlic. Remove the seeds and cores from the bell peppers. Wash all vegetables in cold water and dry them.
Step 4
Slice the carrots thinly, as shown in the photo. You can cut the vegetables any way you like. Dice the onions coarsely and cut the peppers into strips or squares. Leave small garlic cloves whole; cut large ones into 2-4 pieces.
Step 5
Place the cauldron over the fire. Pour in vegetable oil and heat it well over high heat. Use a skimmer to splash the hot oil onto the sides of the cauldron carefully. Be careful not to burn yourself!
Step 6
Add the vegetables to the cauldron. Cook over high heat, stirring constantly, until the onions turn translucent. Don’t overcook the onions, carrots, and peppers - they should remain slightly crunchy.
Step 7
To make sure the vegetables fry and don’t stew, fry them in 2-3 small batches.
Step 8
Remove the cooked vegetables with a skimmer and transfer to a separate plate.
Step 9
Add the chicken to the remaining oil.
Step 10
Fry over high heat, stirring constantly, until a golden crust forms.
Step 11
Lower the heat to minimum, cover the chicken with a lid, and cook for 20-30 minutes. Store-bought chicken should be fully cooked in this time. Stir every 5 minutes. If the meat starts to stick, add a little water (about ¼–½ cup).
Step 12
Meanwhile, pour soy sauce into a suitable bowl, add starch and sugar. Stir until smooth.
Step 13
Add the sautéed vegetables to the chicken and pour in the soy sauce.
Step 14
Stir constantly and cook until the sauce thickens. Taste for salt and adjust if necessary.
Step 15
Sprinkle with finely chopped green onions.
Step 16
Optionally, sprinkle with sesame seeds before serving.