1/2 pound chicken, cut into nugget sizes
1/2 pound shrimp
1 cup flour
1 teaspoon salt
1 1/2 cup Panko breadcrumbs
sweet and spicy sauce (recipe follows)
lo mein noodles
Sweet and Spicy Sauce:
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 cup bell peppers (any colors)
1/2 teaspoon grated ginger
1/3 cup rice vinegar (or white wine vinegar)
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
Boil water and cook noodles to package directions. Drain and set aside.
While noodles are cooking, beat eggs with water and 1/2 teaspoon salt. In a separate bowl combine flour with 1/2 teaspoon salt. Put Panko breadcrumbs in a third bowl. Bread chicken and shrimp by coating in flour, then egg mixture then Panko. Set aside on a plate to rest.
Heat deep sided pan to medium-high heat and coat the bottom with vegetable oil, about 1/4 cup. Fry chicken and shrimp in batches, a few minutes per side and drain on a paper towel. Meanwhile, make the sweet and spicy sauce.
Saute onions, peppers and ginger in oil until softened but still has a bite. Add remaining ingredients and simmer five minutes until slightly thickened. If a thicker sauce is desired, add a slurry of 1/4 cup chicken stock and 2 tablespoons cornstarch.
Toss all ingredients together or simply ladle chicken, shrimp and sauce over noodles.
Mangoes and Chutney