Ingredients

1-1/2 lb. chicken breasts, boneless
1 C. scallion, coarsely chopped
2 eggs, well beaten
1/4 C. cornstarch
1 tsp. oriental sesame oil
1/2 tsp. salt
8 oz. water chestnuts, drained, chopped
16 slices firm white bread, crusts removed
vegetable oil, for frying

Cooking Instructions

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, for 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)