Ingredients

• 2 duck legs (or 1 duck crown)
• 1 heaped tsp Chinese five-spice
• 1 tsp flaky sea salt
• 12 Chinese pancakes
• ½ cucumber, cut into fine batons
• 4 spring onions, shredded
• Kwok Wing Sweet Hoi Sin Sauce, to serve

Method

1. Heat the oven to 160°C fan. Prick the duck skin all over with a fork — this lets the fat render out.
2. Rub the five-spice and salt into the skin. Roast on a rack for 1½ hours, until the skin is deep golden.
3. Turn the oven up to 210°C for a final 15 minutes to crisp the skin properly. Rest for 10 minutes.
4. Shred the meat with two forks, keeping the crackling skin in.
5. Steam the pancakes. Spread each with hoi sin, add duck, cucumber and spring onion, roll and eat immediately.

Ingredients

• 600g pork shoulder, cut into 3cm chunks
• 1 egg, beaten
• 4 tbsp cornflour, plus extra for dusting
• 1 green pepper, 1 red pepper, cut into squares
• 1 small onion, cut into petals
• 200g pineapple chunks
• Oil for frying
• Kwok Wing Cantonese Sweet & Sour Sauce

Method

1. Season the pork with salt and pepper. Mix through the egg, then the cornflour, until every piece is coated. Roll each chunk in dry cornflour for a rough, craggy surface.
2. Fry at 170°C in small batches for 4–5 minutes until pale gold. Drain on a rack.
3. Raise the oil to 190°C and fry again for 1–2 minutes until deep golden and properly crisp. This second fry is what keeps it crunchy.
4. Stir-fry the peppers and onion over high heat for 2 minutes — they should stay bright and with some bite.
5. Add the pineapple and Sweet & Sour Sauce, bring to a bubble, then toss the pork through at the very last second and serve straight away.

Ingredients

• 4 chicken breasts, butterflied and lightly flattened
• 2 eggs, beaten
• 6 tbsp cornflour
• 3 tbsp plain flour
• Oil for shallow frying
• Kwok Wing Cantonese Tangy Lemon Sauce
• 1 lemon, sliced, to garnish

Method

1. Season the chicken well. Mix the cornflour and plain flour together — the two combined give a crisper, more golden crust than either alone.
2. Dip each piece in egg, then press firmly into the flour mix.
3. Shallow-fry in small batches, 3–4 minutes a side, until deep golden and cooked through. Drain on a rack, never on paper, so the underside stays crisp.
4. Warm the Lemon Sauce gently in a pan until just bubbling.
5. Slice the chicken into thick fingers, arrange on the plate, and pour the hot sauce over just before serving.

Ingredients

• 1.5kg pork ribs, in racks
• 2 star anise
• 1 thumb of ginger, sliced
• 2 spring onions
• Kwok Wing King Do Sauce
• 1 tsp sesame seeds
• Sliced spring onion, to finish

Method

1. Put the ribs in a deep tray with the star anise, ginger and spring onions. Cover with water, seal tightly with foil.
2. Cook at 150°C fan for 2 hours, until a knife slides into the meat with no resistance.
3. Lift the ribs out and pat them dry — this matters, wet ribs will not glaze.
4. Brush generously with King Do Sauce and roast at 220°C for 10–12 minutes, brushing twice more, until the sauce is dark and tacky and the edges are catching.
5. Rest for 5 minutes, cut between the bones, scatter with sesame seeds and spring onion.

Ingredients

• 500g raw king prawns, shell on or off
• 4 tbsp cornflour
• 1 tsp fine salt
• 1 tsp ground white pepper
• 2 red chillies, sliced
• 3 garlic cloves, finely chopped
• 4 spring onions, cut into lengths
• Kwok Wing Malaysian Sweet Chilli Sauce, to dip

Method

1. Pat the prawns thoroughly dry. Toss in the cornflour, salt and white pepper.
2. Fry in hot oil for 2 minutes until pink and crisp at the edges. Lift out onto a rack.
3. Pour off most of the oil. Over high heat, fry the chilli, garlic and spring onion for 30 seconds until fragrant — do not let the garlic colour.
4. Return the prawns, toss hard for 20 seconds to coat.
5. Tip onto a warm plate with a bowl of Sweet Chilli Sauce alongside for dipping.

Ingredients

• 600g chicken thigh, sliced
• 1 onion, sliced
• 1 red pepper, sliced
• 200g green beans, trimmed
• 3 garlic cloves, sliced
• 4–5 tbsp Kwok Wing Malaysian Special Chilli Sauce
• Steamed rice, to serve

Method

1. Get a wok or heavy pan properly hot — smoking, almost. Sear the chicken in a single layer, undisturbed, for 2 minutes so it takes on colour.
2. Add the onion, pepper and beans. Stir-fry for 3 minutes, keeping everything moving.
3. Add the garlic for the last 30 seconds.
4. Spoon in the Chilli Sauce and toss for a minute until everything is glossy and coated.
5. Serve over rice, with more sauce on the table.