Using a 4 to 5-quart Dutch oven on medium-high heat, add 2 tablespoons of vegetable oil. Watch as it shimmers, indicating it’s ready for the next step.
Add the chicken drumsticks to the pot and sauté for 3 minutes on each side. You’re looking for a lovely golden brown color to develop on the skin, which adds flavor.
Remove the drumsticks and set them aside. This step is crucial as it allows you to build the flavors in the pot without overcrowding it.
Add the remaining oil to the Dutch oven. Toss in the onion and sauté uncovered for 2 minutes, stirring often. The onions should become translucent and fragrant.
Next, add the garlic and ginger. Continue cooking and stirring often for about 1 to 1½ minutes until they are aromatic, but be careful not to burn them.
Now for the magic! Add the Coca-Cola, soy sauce, brown sugar, black pepper, and salt. Stir continuously, letting those ingredients meld and cook uncovered for 4 to 5 minutes.
Reduce the heat to medium, then add the chicken drumsticks back into the pot. Cook uncovered for 20 minutes, turning the chicken once to ensure it’s coated in that delicious sauce.
After cooking the chicken for 20 minutes, remove them from the pot and set aside again. Increase the heat to medium-high and allow the sauce to reduce for 5 to 8 additional minutes. You’re aiming for a thicker consistency that clings to the back of a spoon.
Once the sauce reduces, remove the pot from the heat. Ladle the sauce over the chicken and serve while hot. Enjoy every sticky, savory bite!
