Pour a little oil into a big skillet or frying pan and set over medium-high heat. Cook the chicken thighs, skin-side down, until the skin is brown and crispy, five to seven minutes. Cook the chicken, flipping it over, for a further three to five minutes. Take out of the pan the chicken and leave aside.
Sauté Aromatics: Cut the heat down to medium in the same pan and add the green chilies, garlic, and ginger. Making care not to burn the garlic, sauté until aromatic and slightly browned, approximately one to two minutes.
Glass the Pan and Introduce Liquids:
Along with the white vinegar and soy sauce, pour in the Coca-Cola. To mix and to take any browned pieces from the pan’s bottom, swirl. This will give the sauce chicken-flavored depth.
Stir in the star anise and Thai chili pepper or chili flakes. Simmer. To combine, very thoroughly swirl.
Steam the chicken in the sauce:
Back in the pan, nestle the chicken thighs into the sauce. Simmer the mixture for a little while, then turn down to low. Cook the chicken, covered, for 20 to 30 minutes, or until the sauce has thickened to a glossy coating and the chicken is cooked through.
Final Seasoning: Taste the sauce and add additional chile, pepper, or salt as required.
