Crispy Orange Chicken with Basil

The other day I was really craving some good Chinese, and during this time most of our favorite places are shut down so we couldn’t even get take out. So in order to fulfill the craving I made a little orange chicken but added peppers and basil to it. The basil is such a game changer it’s bright and herby and really brings out the orange it might seems different but trust me it’s so good.

Ingredients

• 3 garlic cloves, peeled and minced
• 1/2 inch fresh ginger, peeled and minced
• 1/2 cup honey
• 1 tbsp orange zest
• 4 tbsp. orange juice
• 1 1/2 tsp. soy sauce
• pinch red pepper flakes
• 1 lb. chicken thighs, boneless and skinless
• salt and black pepper to taste
• 1 cup cornstarch
• 1 cup neutral oil for frying
• 1/2 cup bell pepper sliced
• 2 tbsp. fresh basil, chopped
• White rice for serving

Directions

In a medium bowl combine together the garlic, ginger, honey, orange juice and zest, soy sauce and red pepper flakes. Whisk all together and set aside.

Cut the chicken into small bite size pieces. Pour the cornstarch into a shallow bowl and in batches add the chicken to the cornstarch to coat completely. Shake off any access and set onto a plate or sheet pan, then continue with the rest until they are all coated.

In a large skillet or fry pan heat the oil using a thermometer to about 350 degrees over medium heat. In small batches fry the chicken so all sides getting golden and crisp. It will take about 6-8 minutes. Gently flipping to get all the sides. Once they are done set aside on a wire rack over a sheet pan to let the access oil drip off and continue with the rest.

Once the chicken is all fried off, heat another pan with 1 tbsp. oil over medium heat and cook the peppers just until soft and tender. Add in the sauce and let that cook for just a couple minutes to thicken up. Then lastly add in the chicken and sprinkle the basil over the top. Serve over rice and enjoy!