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Sweet and Spicy Chicken and Shrimp Lo Mein


1/2 pound chicken, cut into nugget sizes
1/2 pound shrimp
2 eggs
1 cup flour
1 teaspoon salt
1 1/2 cup Panko breadcrumbs
vegetable oil
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

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