I KNOW it’s unusual—but trust me. Really. Using Coca-Cola might sound heretical, yet the sugar and acidity tenderize the chicken and create a lacquered glaze like no other.
Its origin, according to Wikipedia, is said to be a cook accidentally pouring Coca-Cola over chicken mid-cook and discovering a unique, savory flavor. In short, it’s quirky, it has roots in Chinese cooking, and it’s delicious.
This Coca-Cola chicken recipe delivers restaurant-quality flavor without ultra-exotic techniques or ingredients. The sugar in the cola perfectly balances the saltiness of the soy sauce—it’s downright exquisite.
The perfect low-effort weeknight dish
This dish plays well with almost anything, but the thick, sweet-salty sauce pairs especially well with fluffy sushi rice, with or without seasoning.
Tips for perfect Coca-Cola chicken
Chicken thighs are highly recommended—they’re the most flavorful and juiciest cut.
If you’re cooking without the skin, reduce the cooking time to avoid overcooking or burning.
Basting the chicken with the sauce is essential for that glossy glaze. If you’re short on time, simply serve extra sauce on the side. Personally, I love it deeply caramelized.
Ingredients for Coca-Cola chicken
Oyster sauce: It doesn’t taste like oysters; it adds deep, savory flavor to the dish. A must-have.
Light soy sauce: Classic salty soy sauce you can find in any store. No stress—this one’s easy to find.
Ingredients
- 1 can Coca-Cola
- 1 sliced onion
- 5 chicken thighs
- 8 garlic cloves, chopped
- 4 tablespoons light soy sauce
- 3 tablespoons oyster sauce
Instructions
- Heat a skillet over medium-high heat, then add a drizzle of oil.
- Once hot, add the onion and sauté for 2–3 minutes. Add the minced garlic and cook 1–2 minutes more.1 sliced onion, 8 garlic cloves, chopped
- Place the chicken skin-side down and cook for 3 to 5 minutes, or until the skin is golden.5 chicken thighs
- Add the light soy sauce, black pepper, oyster sauce, and Coca-Cola.4 tablespoons light soy sauce, 3 tablespoons oyster sauce, 1 can Coca-Cola
- Ensure every piece of chicken is well coated in the sauce.
- Cover, reduce the heat to medium-low, and simmer for 15 minutes.
- Increase the heat to medium-high and baste the chicken with the sauce using a ladle for 5 minutes, or until the sauce thickens to your liking.
Video
Notes
Nutrition
Another recipe with a lovely caramelized sauce: my beef yaki udon
