Cola Chilli Chicken

I am sure most of you know now about Pintrest and when ever I have a bit free time I go to Pintrest to collect recipes and other intresting stuff.

So I had seen this Cola Chilli Chicken there and had pinned it. So one day while sis and I was talking to each other in phone, she was like do you have some intresting recipes for chicken and I gave her the link of this Cola chicken and after a while on the same day she phoned back to say how easy and DELICIOUS this chicken was and I should make it soon.

But then I didn't had dark soy sauce in my pantry so I waited till I got the dark soysauce as I think that is what chicke give this chicken suca a beautiful dark colour.

I got the recipe from a kitchen cat and it is from a Cook book from Billy Law Have you Eaten.
I made few changes but sticked to almost the same recipe. What i have changed i have written in another colour.

 

 

 

 

500gms of chicken thigh fillets
2 tbsp cornstarch/cornflour
4 tbsp soy sauce ( I thought 4 was too much so added less)
 2 tbsp vegetable oil
1 onion Chopped ( this was not inthe recipe but I like onions in my dishes)
1 red chilli, thinly sliced ( I added 3 green chillies)
5 cm (2 inch) piece ginger, peeled and cut into 1 mm julienne
3 garlic cloves, roughly chopped
150ml Coke, about half a can
2 tbsp dark soy sauce
Few tablespoon of corn flour mixed with little water.
100 ml +/-  water
1 spring onion, cut into 5 cm (2 inch) lengths
handful of cashew nuts, toasted

1.Remove fatty parts from chicken thigh fillets and cut into 2cm dice.
 2.Place chicken in a bowl and add corn starch and soy sauce. Toss to marinate and if possible, leave to marinate for an hour.
 3.Heat oil in a wok or saute pan on medium heat, and add chicken all at once. Fry for a few minutes until meat is lightly browned.
 4.Add onions,garlic, ginger and chilli to the pan and fry for a further two minutes.
Then I added the dark soysauce and give it a good stir, you will see how the dark soysauce makes the dish looks dark and beautiful and yummy :-)
 5.Add enough Coke to cover the chicken, about half a can. And then add the water.
 6.Allow to reduce by a third, about 10-15 minutes. You will notice the bubbles start to change from lots of small bubbles, to big lazy bubbles that break on the surface.
As I added water I used the corn flour water mix to thicken the sauce after the chicken was cooked.
 7.Add the spring onion and toasted cashews and stir to combine. Simmer for a further one minute and serve hot on rice.