The perfect combination of sweet and salty. This dish will make you come back to it, over and over again. Also please note you need about an hour to marinate the chicken.
Cut the chicken into bite size pieces and put in a bowl. Add the cornflour and 2 tbsp of light soy sauce and mix well. Place the chicken in the refridgerator to marinate for at least an hour.
Heat the vegetable oil in a frying pan or wok over medium-high heat. Add the chicken and cook until browned all over, then add the chili, garlic and ginger and cook for another minute.
Pour the cola into the frying pan, adding just enough to cover the chicken; the cola will fizz up. Add the dark soy sauce and the remaining light soy sauce and let it simmer for about 15 minutes or so, until the sauce has reduced to a syrupy consistency. It should be thick and sticky.
Turn the heat of, add the spring onion and toasted cashews and give it a quick stir before serving. Serve with jasmine rice.