Crisp-skinned Vietnamese chicken with peaches
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Serves
6
Cooking Time
Prep time 20 mins, cook 25 mins
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For deep-frying:
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vegetable oil
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1
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chicken (about 1.8kg), cut into 12 pieces
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500 gm
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yellow peaches (about 3½ peaches), halved, stones removed, thinly sliced
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1
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Lebanese cucumber, halved lengthways and thinly sliced on a mandolin
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½ cup
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(loosely packed) each coriander and mint
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70 gm
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(½ cup) roasted peanuts, coarsely chopped
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| Nuoc cham |
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1 tbsp each
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fish sauce and lemon juice
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1 tbsp
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caster sugar
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1
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long red chilli, finely chopped
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1
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garlic clove, finely chopped
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1
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Heat oil in a deep saucepan or deep-fryer to 180C. Pat chicken dry with absorbent paper, then deep-fry in batches, turning occasionally, until golden (10-12 minutes; be careful as hot oil will spit). Drain on absorbent paper and season to taste with sea salt and freshly ground white pepper.
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2
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Meanwhile, for nuoc cham, whisk fish sauce, lemon juice, sugar and 1 tbsp water in a small bowl to combine, then stir in chilli and garlic and set aside.
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3
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Combine peach, cucumber and herbs on a serving plate. Top with crisp-skinned chicken, drizzle with nuoc cham, scatter with peanuts and serve.
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This recipe is from the February 2012 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Emma Knowles