Yield: 60 servings
|1½ pounds||Chicken breasts, boneless|
|1 cup||Scallion, coarsely chopped|
|2 \N||Eggs, well beaten|
|1 teaspoon||Oriental sesame oil|
|8 ounces||Water chestnuts, drained chopped|
|16 slices||Firm white bread, crusts removed|
|\N \N||Vegetable oil, for frying|
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.
2. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook.
3. In a large frying pan, heat ¾ 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.
From: 365 Ways to Cook Chicken