Ingredients
Nuoc cham
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.
This recipe is from the February 2012 issue of .
Notes