Ingredients Jump to Instructions ↓

  1. 1 lb. Chicken breasts, boneless

  2. 1 c Scallion, coarsely chopped

  3. 2 Eggs, well beaten c Cornstarch

  4. 1 ts Oriental sesame oil ts Salt

  5. 8 oz. Water chestnuts, drained chopped

  6. 16 sl Firm white bread, crusts removed Vegetable oil, for frying

Instructions Jump to Ingredients ↑

  1. Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook. In a large frying pan, heat 3/4 inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot.


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