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Crisp-skinned Vietnamese chicken with peaches

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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