Name: Crisp-skinned Vietnamese chicken with peaches
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: vegetable oil , For deep-frying; 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

Crisp-skinned Vietnamese chicken with peaches

Australian Gourmet Traveller recipe for crisp-skinned Vietnamese chicken with peaches.

Serves 6

Prep

20M

Cook

25M

Total

45M

Ingredients

vegetable oil , For deep-frying

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

Method

Main

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.