6as a single appetizer .
By Irene Kuo
While Westerners usually use bread crumbs for a crunchy effect, the Chinese make more use of nuts. The following recipe makes wonderful finger food when cut fine after frying.
Blanch the walnuts: pour boiling water over them and let them soak 5 minutes. Then peel off any brown skin. Rock-mince them until fine and mix them with the sesame seeds on a plate.
Freeze the chicken if you have the time; this makes cutting easier. Then slice the breasts crosswise into thin but wide pieces by tilting your knife to get a larger surface.
Put the chicken slices in