Chicken and Sesame Toast

Ingredients:

• 220 g skinless and boneless chicken breasts, cut into pieces
• 12 slices of baguette, 1 cm thick.
• 1 clove of garlic
• 3 tbsp chopped peeled ginger
• 1 large egg white
• 1 tbsp. l. Chinese rice wine or dry sherry
• 1 tbsp cornstarch
• 2 green onions, white and light green parts only, thinly sliced
• 1/4 cup sesame seeds
• Peanut oil, for frying

Preparation:

1. Preheat oven to 95°C, place bread on a baking sheet and toast in the oven for about 10 minutes; let cool.
2. Meanwhile, pour the garlic into a running food processor through the feed tube. Add the ginger, 1 tablespoon at a time, until finely chopped. Scrape down the sides of the bowl, then add the chicken, egg white, rice wine, cornstarch, and 1 teaspoon of salt to the processor; process until a smooth paste forms.
3. Spread 1 tablespoon of chicken paste on each slice of toast and sprinkle with green onions. Place sesame seeds in a shallow bowl and roll the toast, chicken side down, in the seeds. Cover the toast and refrigerate for up to 3 hours.
4. In a deep skillet over medium-high heat, heat about 1/2 inch of peanut oil until it registers 160°C (325°F) on a deep-fry thermometer. Fry the toasts, chicken-side down, a few at a time, until golden brown and cooked through, about 4 minutes. Flip the toasts over and cook for another minute.
5. Transfer the finished toasts to a plate lined with paper towels to remove excess grease. Season with salt and serve hot.