Sesame Toasts

Total Time:
40 min
25 min
15 min

6 servings

  • 12 1/2 -inch-thick slices baguette
  • 1 clove garlic
  • 3 tablespoons chopped peeled ginger
  • 1/2 pound skinless, boneless chicken breasts, cut into pieces
  • 1 large egg white
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon cornstarch
  • Kosher salt
  • 2 scallions, white and light-green parts only, thinly sliced
  • 1/4 cup sesame seeds
  • Peanut oil, for frying
  • Preheat the oven to 200 degrees F. Arrange the bread on a baking sheet and toast in the oven until slightly dry, about 10 minutes; let cool.

  • Meanwhile, drop the garlic into a food processor through the feed tube with the motor running. Add the ginger, 1 tablespoon at a time, until minced. Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste.

  • Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions. Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds. (The toasts can be covered and refrigerated at this point for up to 3 hours.)

  • Heat about 1/2 inch of peanut oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the toasts, chicken-side down, until golden brown and cooked through, about 4 minutes. Flip the toasts and cook 1 more minute. Drain on a paper-towel-lined plate. Season with salt and serve warm.

  • Photograph by Roland Bello

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