Celebrity chef behind Mr Wong restaurant Dan Hong shares secret to chicken and hot chips recipe

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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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.

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.

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.’ 

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.

‘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’.

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

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

Source: Food Recipes and News