Sesame Toasts

Directions

1. 1
   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.
2. 2
   Meanwhile, drop the garlic into a food processor through the feed tube with the motor running.
3. 3
   Add the ginger, 1 tablespoon at a time, until minced.
4. 4
   Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste.
5. 5
   Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions.
6. 6
   Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds.
7. 7
   (The toasts can be covered and refrigerated at this point for up to 3 hours.)
8. 8
   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.
9. 9
   Flip the toasts and cook 1 more minute.
10. 10
    Drain on a paper-towel-lined plate.
11. 11
    Season with salt and serve warm.
12. 12
    Photograph by Roland Bello