Sesame Toasts

Ingredients

• 12.5 inch thick baguette 
• 1 tablespoon cornstarch 
• 1 large egg white 
• 1 clove garlic 
• 3 tablespoons ginger peeled chopped
• 6 servings kosher salt 
• 6 servings vegetable oil; peanut oil preferred for frying
• 1 tablespoon rice wine dry chinese
• 2  scallions white thinly sliced
• 0.3 cup sesame seed 
• 0.5 pound chicken breasts boneless skinless cut into pieces

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer

Directions

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. Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste.
4. Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions.
5. Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds. (The toasts can be covered and refrigerated at this point for up to 3 hours.)
6. 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. Flip the toasts and cook 1 more minute.
7. Drain on a paper-towel-lined plate. Season with salt and serve warm.