Recipe: Sesame Chicken Toast

Crispy, crunchy and kosher alternative to a popular Chinese appetiser

  • place PRE 5 minutes
  • place COOK 10 minutes
  • place SERVES Makes 20 triangles
  • printicon

Using minced chicken is a fabulous and delicious alternative to non-kosher sesame prawn toast. It’s super simple to prepare, and makes an amazing addition to any Chinese banquet or crunchy canapes for a party.



  • Mix the minced chicken with the sesame oil and grated ginger. Add half a teaspoon of salt and 2-3 grinds of pepper.
  • Spread the chicken mixture on top of each piece of sliced bread so that it’s approximately ¼ cm thick.
  • Sprinkle the tops of the slices evenly with sesame seeds, pressing them down so that they stick to the chicken mince.
  • Pour ½ cm depth of oil into a high sided frying pan and heat over a medium heat. Test the oil by putting in a cube of bread and seeing if it sizzles and starts turning a golden brown. Once it sizzles, the oil is hot enough to cook the toasts.
  • Once the oil is hot enough, put the chicken toast into the oil, chicken side down. Once golden, turn over and brown the other side. Do not over crowd the pan, cooking 2 slices of toast at a time.
  • Once both sides are cooked, take out of the oil, and drain on kitchen paper. Once cool enough to handle, cut into triangle quarters.
  • Serve warm, optionally with sweet chilli sauce or hoi sin dipping sauce.
  • Best served freshly cooked but if you want to get ahead you could also reheated them in the oven on a wire rack at 150°C for 10 minutes until piping hot.

200g minced chicken
1 tsp freshly grated ginger
1 tsp sesame oil
½ tsp of salt and 2-3 grinds of pepper
50g sesame seeds for the top
5 slices of shop-bought sliced white bread

To serve (optional):

Sweet chilli sauce or hoi sin sauce

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