• 500g chicken mince 

• 1/4 tsp bicarb soda (this makes the meat super juicy) 

• 65g kimchi - juice squeezed out* 

• 50g sweet potato grated 

• 2 small garlic cloves 

• 5 Tbsp tapioca starch (45g) 

• 1/2 tsp salt 

• 1/4 cup tallow or lard to fry

1. Add the mince to a large bowl and sprinkle on the bi carb. Mix well and let it sit for 5 minutes 

2. Squeeze the juice from the kimchi and finely chop. Finely Grate in the garlic cloves and add them into the bowl with the kimchi too 

3. Peel the sweet potato and grate with the finest side of the grater. Squeeze out the juice and add to the bowl 

4. Add the tapioca starch and salt and mix well to combine 

5. Roll into equal sized balls - roughly the size of meatballs

6. Preheat a large frying pan until hot, then add in 1/2 of the cooking fat

7. Add in the bites, cooking in two batches to avoid overcrowding the pan 

8. Flip once golden on the first side, cooking until golden on the other side too - each bite will cook for roughly 5 minutes

Tips:

Serve as a side with pickled onions & chopped spring onions or as a meal with steamed rice & pak choy *This is the weight of the kimchi with the juice squeezed out, it was about 100g before squeezing