Featuring LE14 German Riesling
Warm and zesty, this recipe is from the WinExpert LE14 Wine and Recipe Collection Booklet. You can choose chicken bites, the original shrimp suggestion (see booklet), or substitute whole chicken breasts and cook as a main.
1/4 cup sweet Thai chili sauce
2 tbsp fresh lime juice
1 tbsp soy sauce (of fish sauce)
1 tbsp finely chopped fresh coriander (or 1/4 tsp ground)
2 tsp finely grated lime zest
1 tsp toasted sesame oil (adjusted down by 1/2 from original recipe)
2 tbsp melted butter
pinch of cayenne pepper
2-3 chicken breasts cut into strips.
Whisk chili sauce with lime juice, soy sauce, coriander, sesame oil and lime zest. Remove 2 tbsp of the mixture, blend with melted butter, toss with chicken strips in a ziplock bag to marinade. Let stand 30 minutes. (Save the remainder of the sauce at room temperature.)
Preheat oven to 350 degrees.
Arrange chicken strips on an oiled baking pan. Bake 8 minutes one side and 5-8 minutes on the second side or UNTIL DONE. Cut the strips into bite sized chunks, or leave as strips. Toss in the remaining sauce and serve while hot.
Twist – if you have an actifrier – toss wings in the marinade, cook to directions with your actifrier – and toss in the fresh remaining sauce at finish.
How this food and wine pairing works together: The expectation from this LE14 wine is to present as off-dry showing acidic up front with a sweet and mineral finish. The pairing should reduce the acidity while bringing out the sweetness and fruit on the finish.