A chef has revealed a simple extra step to take before cooking chicken to help it retain moisture and achieve an exceptionally juicy bite. The tip involves using a common store cupboard staple: baking soda.
Chef Charles Kim, known as Chef Fatty on TikTok, highlighted the ingredient in a video from July. He said: "Chefs use this secret ingredient for chicken that you need to know. Baking soda."
How baking soda helps
Bicarbonate of soda is widely used for cleaning, but it is also valued for its versatility in the kitchen. The chef explained that incorporating it into a brine raises the pH, making it more alkaline and enabling the chicken to absorb moisture more effectively.
He said: "Brining your chicken in baking soda raises the pH, which helps your chicken absorb moisture, making it incredibly juicy."
Steps for a juicy result
When preparing chicken for the oven or grill, the chef recommends brining the meat in a large container of water. For every quart of water (approximately 945ml), incorporate a quarter cup of salt and a teaspoon of baking soda.
Prior to adding the chicken, pierce the flesh with a fork to create small holes. Immerse the chicken in the brine solution and refrigerate for 30 minutes to allow it to absorb the mixture thoroughly.
Take the chicken out of the brine and pat it dry with kitchen paper. If using an oven or air fryer, position the chicken on a wire rack and cook at 425°F (approximately 220°C) until the internal temperature reaches 175°F (approximately 80°C).
Charles suggests broiling the chicken for two to five minutes to achieve perfectly crispy skin. For those who prefer grilling on a two-zone barbecue, preheat the barbecue to 400°F (approximately 205°C). Place the chicken on the cooler side of the grill until the internal temperature reaches 165°F (approximately 75°C), then move it to the hotter side until it reaches 175°F (approximately 80°C).
