The celebrity chef behind the famous Mr Wong restaurant in Sydney has shared how to make delicious chicken and hot chips from home – and people are calling it the ‘ultimate family feast’.

Dan Hong, who is the cooking talent behind the acclaimed restaurant, served up a roast chicken with homemade fries and confit garlic aioli for his mother and daughter, leaving thousands salivating and keen to try the recipe for themselves.

‘Today I am going to make some chips from scratch and also roast a beautiful chicken from Canowindra Farms,’ Dan posted on his Instagram page.

‘This is genuinely some of the best Australian chicken I’ve tried!’ 

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The celebrity chef behind the famous Mr Wong restaurant in Sydney has shared how to make delicious chicken and hot chips from home (Dan Hong pictured)

The celebrity chef behind the famous Mr Wong restaurant in Sydney has shared how to make delicious chicken and hot chips from home (Dan Hong pictured)

The celebrity chef behind the famous Mr Wong restaurant in Sydney has shared how to make delicious chicken and hot chips from home (Dan Hong pictured)

Dan Hong, who is the cooking talent behind the acclaimed restaurant, made a delicious a roast chicken with homemade fries (pictured)

Dan Hong, who is the cooking talent behind the acclaimed restaurant, made a delicious a roast chicken with homemade fries (pictured)

Dan Hong, who is the cooking talent behind the acclaimed restaurant, made a delicious a roast chicken with homemade fries (pictured)

The secret to getting the chicken to be a delicious golden colour is add some Japanese Shio Koji, which you can find at Japanese groceries and it helps to make the skin more crispy

The secret to getting the chicken to be a delicious golden colour is add some Japanese Shio Koji, which you can find at Japanese groceries and it helps to make the skin more crispy

The secret to getting the chicken to be a delicious golden colour is add some Japanese Shio Koji, which you can find at Japanese groceries and it helps to make the skin more crispy

To make the chicken and hot chips, Dan said you first need to think about your potatoes.

‘I actually buy potatoes which are dirty, as they’re often better for chips,’ he said.

‘I’m not sure why but these are Sebago potatoes, which I’ve washed a bit. There could be a little dirt on them, but don’t worry too much as this will come off in the first cooking process.’

While Dan said you could cut your potatoes into chips by hand, he uses a device that slices them thinly and evenly for the perfect chip. 

‘Just cut the ends off, press it through for perfect fries and then let your chips soak in water for 20 minutes to get rid of all the excess starch,’ Dan said.

Dan served up a roast chicken with homemade fries and confit garlic aioli for his mother and daughter (pictured)

Dan served up a roast chicken with homemade fries and confit garlic aioli for his mother and daughter (pictured)

Dan served up a roast chicken with homemade fries and confit garlic aioli for his mother and daughter (pictured)

Begin by cutting your potatoes and soaking them in water to remove the excess starch (pictured); when they water comes up clear, they don't have much starch

Begin by cutting your potatoes and soaking them in water to remove the excess starch (pictured); when they water comes up clear, they don't have much starch

Begin by cutting your potatoes and soaking them in water to remove the excess starch (pictured); when they water comes up clear, they don’t have much starch

While you’re soaking your chips in water, you can check how much of the starch has come off them by changing the water a few times.

When it comes up clear, you know you’ve got rid of all the starch and the chips are ready for stage two. 

In this stage, Dan said you should put them in some water in your wok, add salt and let them come to the boil for about three minutes.

‘Once the chips have come to the boil, let them simmer for a few minutes and then take them off the heat,’ he said.

'Once the chips have come to the boil, let them simmer for a few minutes and then take them off the heat,' Dan said (pictured cooking)

'Once the chips have come to the boil, let them simmer for a few minutes and then take them off the heat,' Dan said (pictured cooking)

‘Once the chips have come to the boil, let them simmer for a few minutes and then take them off the heat,’ Dan said (pictured cooking)

How to make Dan Hong’s roast chicken and chips from home 

Dan shared how to make delicious homemade chips with duck fat (pictured)

Dan shared how to make delicious homemade chips with duck fat (pictured)

Dan shared how to make delicious homemade chips with duck fat (pictured)

INGREDIENTS

For the chicken

Whole chicken for roasting

10 cloves of garlic

Vegetable oil 

Sprigs of rosemary

Liquid Shio Koji

Japanese mayonnaise

For the hot chips

Sebago potatoes x 10

Salt

Rice bran oil

Grapeseed oil

Duck fat

METHOD 

Dan also marinated and made his own roast chicken (pictured) for his family

Dan also marinated and made his own roast chicken (pictured) for his family

Dan also marinated and made his own roast chicken (pictured) for his family

1. Wash your Sebago potatoes to remove any excess dirt, slice them into a chip shape and then soak them in water for 20 minutes, changing the water every so often to remove excess starch.

2. Add salt to water and put your chips in, then bring them to the boil for three minutes and simmer for a few minutes before removing them from the heat, leaving them on a tray to cool.

3. While the chips are resting, get started on your chicken by marinating it. To do this, Dan recommends you rub salt, confit garlic (which is a combination of vegetable oil, thyme and full cloves of garlic), liquid Shio Koji and rosemary into your chicken, making sure you are both generous with your portions and you’re getting inside the cavity to keep the chicken moist.

4. Once this is done, leave the chicken to sit at room temperature until it’s time to roast. This means when you do put it in the oven, it will cook evenly. You can now pre-heat your oven to 220 degrees Celsius.

5. Returning to your chips, Dan said you should add rice bran oil, grapeseed oil and duck fat to a pan and heat it up to around 140 degrees Celsius. Add your chips, let them cook for 10 minutes, get them out again, cool and repeat to make them crispy, but this time make the stove top 200 degrees Celsius. This should take about five minutes.

6. At around 40 minutes before dinnertime, put your chicken in your pre-heated oven and check it after 30 minutes of cooking. You should also turn the oven down to 180 degrees Celsius after 15 minutes of cooking and let the chicken rest in the oven with it turned off for 20 minutes after cooking.

7. Once you’ve removed the chicken from the oven, Dan said you can make a simple garlic aioli by removing the confit garlic from the cavity, mashing it up and adding some Japanese mayonnaise.

8. Carve the chicken, season the fries with salt and serve hot. 

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To marinate the chicken, Dan first added some salt, some confit garlic oil (vegetable oil, thyme and full cloves of garlic) and some liquid Shio Koji all over it (pictured)

To marinate the chicken, Dan first added some salt, some confit garlic oil (vegetable oil, thyme and full cloves of garlic) and some liquid Shio Koji all over it (pictured)

To marinate the chicken, Dan first added some salt, some confit garlic oil (vegetable oil, thyme and full cloves of garlic) and some liquid Shio Koji all over it (pictured)

While this is all ongoing, the chef recommends you get started on your chicken.

Dan got his chicken from Canowindra Farms in New South Wales and said it was beautiful, but you can try anywhere provided you season it correctly. 

To marinate the chicken, Dan first added some salt, some confit garlic oil (vegetable oil, thyme and full cloves of garlic) and some liquid Shio Koji, which you can find in Japanese grocery stores.

‘Rub the confit garlic, the liquid Shio Koji and salt all over the chicken with gloves on, and be generous inside the cavity as that is actually going to be like my stuffing and it will keep my chicken nice and moist from the inside,’ Dan said.

You can also rub rosemary into the chicken for extra flavour, making sure you’re generous with all of the marinades so as to help crisp up the skin.

‘Once the marinade is on the chicken, let it sit there at room temperature until it’s ready to roast,’ Dan said.

‘By not putting it in the fridge and letting it sit at room temperature, you’ll be helping to cook it evenly.’ 

Add the confit garlic to the cavity of the chicken (pictured) and this will act as a sort of stuffing and will keep your chicken nice and moist

Add the confit garlic to the cavity of the chicken (pictured) and this will act as a sort of stuffing and will keep your chicken nice and moist

Add the confit garlic to the cavity of the chicken (pictured) and this will act as a sort of stuffing and will keep your chicken nice and moist

When your chicken is waiting, you can come back to your fries – which are hopefully now boiled in water.

Remove them, drain them onto a tray and leave them cool down while you add rice bran oil, grapeseed oil and duck fat to a pan at around 140 degrees Celsius. 

Add rice bran oil, grapeseed oil and duck fat to a pan and heat it up to around 140 degrees Celsius. 

‘The oil and duck fat is for the first round of cooking, so get them in, let them cook and bring them to the boil for three minutes,’ Dan explained.

Then, simply drain the excess oil from them and place them on a tray to cool so that they are ready to be cooked again, this time at 200 degrees Celsius to make them extra crispy.

This should take around five minutes.

Dan said you can make a simple garlic aioli by removing the confit garlic from the cavity, mashing it up and adding some Japanese mayonnaise (pictured)

Dan said you can make a simple garlic aioli by removing the confit garlic from the cavity, mashing it up and adding some Japanese mayonnaise (pictured)

Dan said you can make a simple garlic aioli by removing the confit garlic from the cavity, mashing it up and adding some Japanese mayonnaise (pictured)

‘Finally, at around 40 minutes before dinnertime, put your chicken in your pre-heated oven and check it after 30 minutes of cooking,’ Dan said. 

‘I turned it down to 180 degrees Celsius after 15 minutes and then let it rest in the oven turned off for 20 minutes after cooking to ensure it was cooked through.’

Dan said the delicious golden colour on the chicken skin comes from the liquid Shio Koji. 

Once you’ve removed the chicken from the oven, Dan said you can make a simple garlic aioli by removing the confit garlic from the cavity, mashing it up and adding some Japanese mayonnaise. 

Then, simply carve the chicken and serve hot. 

Those who saw the recipe online were hugely impressed with Dan's efforts, writing on Instagram that it looks 'incredible' and would be their 'last meal' (chicken pictured complete)

Those who saw the recipe online were hugely impressed with Dan's efforts, writing on Instagram that it looks 'incredible' and would be their 'last meal' (chicken pictured complete)

Those who saw the recipe online were hugely impressed with Dan’s efforts, writing on Instagram that it looks ‘incredible’ and would be their ‘last meal’ (chicken pictured complete)

Those who saw the recipe online were hugely impressed with Dan’s efforts, writing on Instagram that it looks ‘incredible’.

‘This would be my last meal,’ one commenter wrote.

‘That’s dinner sorted, it looks amazing,’ another added. 

Source: Food Recipes and News