INGREDIENTS

  • 1 lb boneless skinless chicken breasts , finely chopped
  • 2 teaspoons Tabasco sauce
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 4 teaspoons cornstarch
  • 2 tablespoons cilantro , finely chopped
  • 2 garlic cloves , crushed
  • 1/4 cup water chestnuts , finely chopped
  • 3/4 cup unsalted butter
  • 2 tablespoons Tabasco sauce
  • 16 sheets phyllo dough
  • sesame seeds (to garnish)

DIRECTIONS

  1. Combine all ingredients except for the last four. Mix well, cover and let set for at least 15 minutes (can be prepared ahead and refrigerated).
  2. In a small sauce pan heat the butter and 2 tablespoons of Tabasco. Layer Phyllo and butter using 4 sheets of dough and leaving the top of the last sheet dry.
  3. Cut crosswise into 2 inch strips. Place 1 teaspoons of the chicken mixture at one end of the strip and fold one corner diagonally over the filling and continue folding to make a triangle. Continue with the rest of the dough and chicken mixture. Brush the packets with the remaining butter and sprinkle with the sesame seeds. Bake in a 425 degree farenheit oven for 10-15 minutes or until golden brown.