Chicken and Sesame Toast
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 12 canapés
Complexity: easily
Quantity: 12 canapés
Delight your friends at a house party with this unique Asian-inspired appetizer. Mini chicken and sesame toasts can be prepared a few hours in advance and toasted just before serving. The toasts are made with baguette slices. Spread each with Asian-spiced chicken paste, roll in sesame seeds, and fry thoroughly in oil until the chicken paste is cooked through and the sesame seeds and bread are deliciously browned. Sprinkle with green onions and serve hot and crispy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
We recommend
Recipes with similar ingredients: baguette, toasts, chicken breasts, rice wine, sherry, green onions, sesame, starch
Cooking the dish according to the recipe:
- Preheat oven to 95°C, place bread on a baking sheet and toast in the oven for about 10 minutes; let cool.
- 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.
- 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.
- 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.
- Transfer the finished toasts to a plate lined with paper towels to remove excess grease. Season with salt and serve hot.
Categories:
Similar recipes
