Directions:
- 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.
- 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.
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 1406.46 Kcal (5889 kJ) | ||
| Calories from fat | 1211.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 134.59g | 207% | |
|---|---|---|---|
| Cholesterol | 317.1mg | 106% | |
| Sodium | 917.55mg | 38% | |
| Potassium | 482.49mg | 10% | |
| Total Carbs | 17.39g | 6% | |
| Sugars | 10.22g | 41% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 30.8g | 62% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 0.4mg | 2% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 338.77 Kcal (1418 kJ) | ||
| Calories from fat | 291.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.42g | 207% | |
|---|---|---|---|
| Cholesterol | 76.38mg | 106% | |
| Sodium | 221.01mg | 38% | |
| Potassium | 116.22mg | 10% | |
| Total Carbs | 4.19g | 6% | |
| Sugars | 2.46g | 41% | |
| Dietary Fiber | 0.11g | 2% | |
| Protein | 7.42g | 62% | |
| Vitamin C | 2mg | 14% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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