Sesame Toasts

• 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

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

baguette, clove garlic, peeled ginger, skinless, egg white, chinese rice wine, cornstarch, kosher salt, scallions, sesame seeds, peanut oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sesame-toasts-recipe.html (may not work)