Yield: 60 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chicken breasts, boneless |
| 1 cup | Scallion, coarsely chopped |
| 2 \N | Eggs, well beaten |
| ¼ cup | Cornstarch |
| 1 teaspoon | Oriental sesame oil |
| ½ teaspoon | Salt |
| 8 ounces | Water chestnuts, drained chopped |
| 16 slices | Firm white bread, crusts removed |
| \N \N | Vegetable oil, for frying |
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.
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