Recipe
Hoi Sin Duck Loaded Chips
Crisp oven chips topped with sticky hoisin duck, garlic and soy, finished with spring onion and sesame for a generous East Asian-inspired sharing plate with plenty of crunch.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Heat the oven to 220°C, or 200°C fan. Spread the chips over a large baking tray, toss with half the oil and season lightly with salt, then roast until golden and crisp, turning once.
Meanwhile, heat the remaining oil in a frying pan over a medium heat. Cook the onion for 4–5 minutes until softened, then add the garlic and cook for 30 seconds.
Add the shredded duck, hoisin sauce and soy sauce. Stir for 3–4 minutes until hot and glossy, loosening with a splash of water if the pan looks dry.
Pile the crisp chips onto a serving platter and spoon over the hoisin duck. Finish with spring onion, sesame seeds and black pepper, then serve straight away.
Notes
Keep the duck mixture glossy and spoon it over the chips just before serving so the edges stay crisp.
About this recipe
Hoi Sin Duck Loaded Chips turn crisp oven chips into a generous tray of savoury, sticky comfort food. Shredded duck is warmed with hoisin, soy, garlic and onion, then spooned over the chips so the sauce settles into the edges without losing their crunch.
The recipe is built for a relaxed dinner or sharing plate: roast the chips until deeply golden, keep the duck mixture glossy rather than wet, and finish with spring onion and sesame for freshness and bite. A final grind of black pepper balances the sweetness of the hoisin.
