1. Combine the cola, onion, brown sugar, garlic, ketchup, ginger, mustard, Worcestershire, and salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 1 hour. 2. Remove the chicken from the marinade; set the marinade aside. Pat the chicken dry. In a deep skillet set over medium-high heat, heat 1 inch of peanut oil. Working in batches, fry the chicken, turning occasionally, until the skin begins to crisp and brown, about 7 minutes. Transfer the chicken to paper towels to drain. Discard the oil. 3. Put the marinade and chicken broth into the skillet and bring to a boil over high heat. Reduce the heat to low and add the chicken. Simmer for 15 minutes, turning once. Transfer the chicken to a serving platter. Boil the sauce, stirring occasionally, for 5 minutes or until thickened slightly. Pour the sauce over the chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
