Step 1

Place the ground chicken, finely grated garlic, finely grated ginger, salt, sugar, and white pepper into a food processor and whiz for 15 seconds until combined.9 oz ground chicken1 clove garlic½ tsp ginger½ tsp salt¼ tsp sugar¼ tsp white pepper

Step 2

Add the egg white, sesame oil, and Chinese rice wine. Whiz for 30 seconds.1 egg white½ tsp sesame oil½ tsp Chinese rice wine

Step 3

Add the cornstarch and whiz for 15 seconds.1 tsp cornstarch

Step 4

Remove the blade and stir in the finely chopped green onions.1 tbsp green onions

Step 5

Place the ground chicken, finely grated garlic, finely grated ginger, salt, sugar, and white pepper into a bowl and use a wooden spoon to beat the mixture for 30 seconds until combined.9 oz ground chicken1 clove garlic½ tsp ginger½ tsp salt¼ tsp sugar¼ tsp white pepper

Step 6

Add the egg white, sesame oil, and Chinese rice wine and continue to beat with a wooden spoon for a minute until the mixture is lighter and well combined.1 egg white½ tsp sesame oil½ tsp Chinese rice wine

Step 7

Add the cornstarch and green onions to the mix and stir for 15 seconds.1 tsp cornstarch1 tbsp green onions

Step 8

Remove the crusts from the bread.4 slices white bread

Step 9

Spread the chicken mixture on the bread, trying for complete coverage and a smooth top.

Step 10

Cut the bread diagonally into 4 triangles. Wipe the knife after each cut.

Step 11

Tip the sesame seeds into a shallow bowl and press each triangle into the seeds until you have a good coating.6 tbsp sesame seeds

Step 12

Heat the oil in a medium saucepan over medium-high heat until it reaches 355ºF/180ºC. Or set your deep-fat fryer to the same temperature.3 cups canola oil or a deep-fat fryer

Step 13

Cook the toasts in batches, sesame side down, for 3 minutes, then flip and cook on the other side for 1 minute.

Step 14

Drain on kitchen paper.

Step 15

Serve sprinkled with thinly sliced green onions and a chili dipping sauce.green onionchili sauce