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Honolulu chicken rissoles recipes
Honolulu chicken rissoles recipes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Transport yourself to a Hawaiian summer with these sticky, sweet, and sour chicken rissoles. Chill for 30 minutes for easy shaping, with added texture from water chestnuts.
Ingredients:
  • 500g chicken mince
  • 2 green shallots, finely chopped, plus extra, to serve
  • 45g (¼ cup) sliced water chestnuts, finely chopped
  • 21.00 gm soy sauce
  • 18.20 gm olive oil
  • 160g (½ cup) peach & mango jam
  • 80ml (⅓ cup) barbecue sauce
  • 80ml (⅓ cup) sweetened pineapple juice
  • 42.00 gm soy sauce
  • 1 tsp freshly cracked black pepper
  • 3.00 gm toasted sesame seeds
  • Steamed white rice, to serve
Instructions:
  • Combine the mince, shallot, water chestnut, garlic, and soy sauce in a bowl. Season with pepper and mix thoroughly. Chill in the fridge for 30 minutes. Shape the mixture into 8 rissoles using wet hands.
  • In a hot frying pan, sear the rissoles for 3-4 minutes per side until nicely browned. Then, move them to a plate.
  • Combine jam, barbecue sauce, pineapple juice, soy sauce, and pepper in a frying pan. Cook for 2 minutes until well combined. Bring to a boil. Add the chicken rissoles and cook for 2-3 minutes, flipping halfway, until sauce thickens and rissoles are cooked through.
  • Coat chicken with sesame seeds and additional shallots. Serve alongside rice.

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