Chilli Chicken: The Sequel

to cut the chicken you want to lay each thigh out flat and cut into it horizontally to create broad flat pieces around 1/2" thick. You want it to be thin because it's going to be fried on high heat to brown, then simmered in the sauce for only 8-10 minutes. Too thick and it won't cook in that time, too thin and it will over cook in the sauce.

Combine the cumin, chilli powder and pepper. Add the chicken to a mixing bowl and toss with the spices to evenly coat

Heat some oil in a large pan or wok on medium high heat. When the oil is shimmering add the chicken and fry til browned, stirring frequently, about 5 minutes. Use a slotted spoon to remove the chicken from the pan and set aside

Add the onions and peppers to the pan and toss / stir til everything is coated with the chicken juices, then add the garlic and continue to stir fry until the onions begin to soften- about 3-5 minutes

Add the coke to the pan and turn the heat to high until it begins boil, use a flat edge spoon to scrape the bottom of the pan of all the brown bits from the chicken and vegetables

Add the soy sauce, sriracha and lime juice and bring back to a boil. Stir the chicken back into the pan, turn the heat to medium and simmer uncovered for 5-10 minutes

Mix together the corn starch / flour and water then stir it into the sauce.

taste and adjust the sauce seasoning to desired with any extra lime juice, pepper or sriracha.

Serve the chicken over the rice