For deep-frying:vegetable oil 1chicken (about 1.8kg), cut into 12 pieces500 gmyellow peaches (about 3½ peaches), halved, stones removed, thinly sliced1Lebanese cucumber, halved lengthways and thinly sliced on a mandolin½ cup(loosely packed) each coriander and mint70 gm(½ cup) roasted peanuts, coarsely choppedNuoc cham1 tbsp eachfish sauce and lemon juice1 tbspcaster sugar1long red chilli, finely chopped1garlic clove, finely chopped
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.
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.
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.