FEATURE RECIPE
Crisp-skinned Vietnamese chicken with peaches

Crisp-skinned Vietnamese chicken with peaches

Serves 6

Cooking Time Prep time 20 mins, cook 25 mins



For deep-frying:   vegetable oil
1   chicken (about 1.8kg), cut into 12 pieces
500 gm   yellow peaches (about 3½ peaches), halved, stones removed, thinly sliced
1   Lebanese cucumber, halved lengthways and thinly sliced on a mandolin
½ cup   (loosely packed) each coriander and mint
70 gm   (½ cup) roasted peanuts, coarsely chopped
Nuoc cham
1 tbsp each   fish sauce and lemon juice
1 tbsp   caster sugar
1   long red chilli, finely chopped
1   garlic clove, finely chopped


1 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.
2 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.
3 Combine peach, cucumber and herbs on a serving plate. Top with crisp-skinned chicken, drizzle with nuoc cham, scatter with peanuts and serve.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.

RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Emma Knowles


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