COCA COLA CHICKEN (VEGAN). A popular dish in China, which my grandmother’s sister would make for the kids when we were younger. Here I present to you my own version, made with vegan chicken fillets! It’s a sweet and sticky dish, best paired with some fluffy rice. It’s so easy to make, and a hit with both kids and adults (with me anyway…). Let’s get to it.
Start by preparing the vegan chicken fillets (I used TZAY Natural Soy Fillet), by making diagonal cuts crosswise on both sides. The cuts make it easier for the sauce to get into the fillets, as they are a bit more dense than real chicken. Continue by cutting a couple of slices of ginger – no need to peel. If you prefer to chop it up finely, I do recommend peeling the ginger first (use a spoon or a knife to scrape it off).
Heat up some neutral oil in a pan, and toss in the ginger. Fry until aromatic and a little golden, before adding the fillets. If using un-seasoned vegan chicken, you can add some salt at this point. The fillets I use are pre-seasoned with salt, so I add it later.
Once they’re beautifully golden, go ahead and add in the soy sauces and the rice wine. Stir to evenly coat the fillets. Carefully pour in the coke, at least half a can for 200 g of vegan chicken fillets. I recommend sticking to regular coke as opposed to diet soda, as I am unsure of the turnout using artificial sweeteners. Allow for some liquid to evaporate before adding salt and white pepper to taste.
Next, we add the star anise. Beware that this spice has a very strong flavor, and will intensify if you are planning on eating the dish at a later time. If, like me, you have a hard time with licorice, I highly suggest sticking to just one point of the star!
When the liquid has boiled down, you can add additional veggies. I added some red bell pepper at the last minute, to keep them fresh and crispy! Finish the sauce by making a slurry of potato starch and cold water, and add to the pot while stirring to prevent any lumps from forming. Continue to stir until the sauce has thickened, and you’re done! Chop up some leek or scallions, and sprinkle it on top of the dish. They are optional, but add a nice freshness to the otherwise very sweet and sticky dish. Serve while it’s hot!
Coca Cola Chicken (Vegan)
Serves: 2 (or 1 hungry)
- 200 g vegan chicken fillets (I used TZAY Natural Soy Fillets)
- One small bell pepper
- 1-2 tbsp neutral cooking oil, like rapeseed
- 1 tsp ginger
- 1 tsp dark mushroom soy sauce
- 2 tsp light Japanese soy sauce
- 1 tbsp Shaoxing rice wine (you may substitute with sherry, or omit completely)
- 1/2-1 can of coke, depending on desired sweetness (I used Coca Cola)
- One point of a star anise
- 1/4 tsp white pepper
- Salt to taste
- 1/2 tsp potato starch + cold water
- Optional: 0,5 cm leek (omit if following a Buddhist diet)
- Heat up oil in a pan, and sear ginger until aromatic.
- Add vegan fillets, and sear until golden. Add salt if using non-seasoned fillets.
- Pour in the two soy sauces and rice wine. Stir to evenly coat the fillets.
- Pour in the coke, and add one of the edges of a star anise. Boil down until your preferred amount of sauce.
- Chop up bell pepper, and add to the pot.
- Make a slurry of potato starch and some cold water, and pour into the pot while stirring. Cook until sauce has thickened. Pour up the dish on a plate.
- Finish off the dish by adding chopped green onions. Serve with rice. Eat while hot.
Tip! Switch up the dish by using different vegetables. Fresh cucumber is a lovely pairing!
Substitution: You can substitute cornstarch for potato starch.
Please try this recipe, and let me know how you like it by tagging me with #umaminom on Instagram, so I can check it out and leave a like! You can also follow me on the same name, for more fun food updates.