Add chicken drumsticks to a mixing bowl. In a small bowl, combine salt, five-spice powder, soy sauce and honey. Pour the marinade over the chicken, add crushed garlic and crushed shallot. Mix well and marinate for several hours in the refrigerator or 20-30 minutes at room temperature if short on time.
Place a deep pan over medium heat and heat a generous amount of oil. Shake off the aromatics from the drumsticks (reserve both the aromatics and the marinade), then briefly fry them in a single layer until all sides are golden. Work in batch if needed. Watch closely to avoid burning the chicken skin.
Alternatively, after shaking off the aromatics, broil the chiken on high in the oven until all sides are golden. Watch closely and turn frequently for even colors and avoid burning.
Remove frying oil and wipe the pan clean. Then pour the reserved marinade with the aromatics into the pan, and add the chicken. Add coconut juice so that the liquid come halfway up the meat.
Bring to a boil, then lower to medium heat to maintain a rolling simmer, skim off any foams. Flip the chicken once or twice. You may need to lower the heat slightly towards the end. Simmer for about 20 minutes until the sauce is thickened to lightly coat the chicken. Near the end, you can taste the meat and the sauce and add more salt, soy sauce or honey to taste.
Transfer the chicken to serving plates along with the sauce. Serve hot.