These crunchy Thai-style appetisers are perfectly paired with a delicious dipping sauce. If you're looking for an unusual chicken recipe, look no further!
- 250 g chicken breast fillets, chopped
- 1 Tbsp Thai green curry paste
- 2 green spring onions, finely chopped
- 1 tsp finely grated fresh ginger
- 1 egg white
- 2 tsp cornflour
- 6 large, slices white bread
- ⅓ cup sesame seeds
- vegetable oil, for deep-fat frying
- ¼ cup Japanese rice vinegar
- 2 Tbsp caster sugar
- 2 tsp fish sauce
- 1 green spring onion, thinly sliced
- To make dipping sauce, combine vinegar, sugar, fish sauce and ¼ cup water in a small saucepan over a medium heat. Cook, stirring, until sugar is dissolved. Bring to boil. Simmer, stirring occasionally, for about 7 minutes, or until thickened. Transfer to a jug. Cool. Stir in onion and chilli.
- Process chicken in a food processor until finely chopped. Add paste, onions, ginger, egg white and cornflour. Pulse until mixture forms a paste. Transfer to a bowl
- Thickly spread chicken mixture over one side of each bread slice. Cut into three equal pieces. Dip pieces, chicken-side down, into sesame seeds to coat. Cut off crusts and discard.
- Heat enough oil in a wok to shallow-fry over a medium to high heat until hot. Add 3 toasts at a time, chicken-side down. Fry for about 1 to 2 minutes, or until golden. Turn. Cook for a further 30 seconds. Transfer to a wire rack over an oven tray.
- Serve with dipping sauce
To keep toasts warm, place on an oven tray in a very slow oven (120° C) until all the toasts are cooked. Dipping sauce can be made up to one day ahead.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.6 g|
|Total carbohydrates||19.5 g|
|- Sugars||5.5 g|
|Dietary fibre||1.6 g|