Cut the chicken into small pieces, peel and chop the garlic, trim and finely chop the spring onions and deseed and finely chop the chilli.
In a food processor, process the chicken, garlic, chile, egg, five spice powder a 1 tablespoon of the plum sauce until it has formed a coarse paste. Transfer the mixture to a mixing bowl and add the spring onions, stirring until they have been well-combined with the rest of the ingredients.
Spread equal amounts of the chicken mixture over each slice of bread, sprinkle with sesame seeds and then press down gently with your fingers.
Cut each bread slice diagonally into quarters.
Heat the oil in a pan, preferably non-stick, until it is really hot, then add the toasts and shallow-fry them in batches for 5 minutes per batch, or until golden brown. Drain them on paper kitchen towels, brush with the remaining plum sauce and garnish with salad leaves.