For the tempura:

• 6 ounces canola oil
• 1 1/2 cups all-purpose flour, divided
• 1/2 cup cornstarch
• 2 tablespoons Sabor Italia, recipe follows
• 6 egg whites
• Water, for consistency
• 2 chicken breasts, pounded thin and sliced
• 4 large shrimp, peeled and deveined

For the sauce:

• 1 poblano chile, grilled, peeled, seeded and diced
• 1/2 onion, diced
• 2 tablespoons Sabor Italia, divided, recipe follows
• 2 ounces red wine
• 1/4 cup milk chocolate
• 2 tablespoons chili powder
• 1/4 cup canned tomatoes
• 2 tablespoons freshly chopped cilantro leaves

Sabor Italia:

• 2 tablespoons kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons granulated garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/8 teaspoon crushed red pepper flakes