A chef has shared how a simple, low-cost ingredient can transform a roast dinner, promising the “juiciest” chicken and the “crunchiest” potatoes. Chef Charles Kim, known as Chef Fatty on TikTok, revealed his two secret weapons for home cooks looking to perfect their Sunday roast.
The kiwi trick for juicy chicken
Chef Fatty’s first secret ingredient is the humble kiwi. Adding one whole kiwi to a chicken marinade helps tenderise the meat while the fruit’s acidity adds moisture, making the chicken extra juicy. The fruit also gives a hint of sweetness to the dish.
For best results, the chef recommends spatchcocking and jaccarding the chicken so the marinade permeates all the meat. Any marinade can be used, with one kiwi per chicken blitzed in a blender or food processor. Coat the chicken in the marinade, massage it into the meat, and leave it to rest in the fridge for four hours.
Cooking method and temperature
Before cooking, pat the meat dry to remove excess liquid. Place the chicken on a wire rack over a roasting tin or baking tray, adding four to six tablespoons of a neutral oil to the bottom. This oil is later used for roasting the potatoes.
Roast the chicken at 230℃ until the thickest part of the breast reaches 165℃ and the thigh reaches 79℃.
Baking soda for crispy potatoes
For crunchier roast potatoes, the chef suggests boiling them in water with bicarbonate of soda. The alkaline nature of the baking soda breaks down the pectin in the cells on the exterior of the potato, creating a craggy surface after boiling.
Cut the potatoes into two-inch pieces and boil in a saucepan with half a teaspoon of baking soda for eight to 10 minutes. Drain the water and shake the potatoes in the saucepan to achieve the craggy appearance. Add the potatoes to the pan with the chicken-flavoured oil and roast in the oven or air fryer at 230℃ until they reach a deep golden brown.
