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Crisp-skinned Vietnamese chicken with peaches

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

By Rodney Dunn
  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
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Crisp-skinned Vietnamese chicken with peaches


  • 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


  • 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 .

  • Author: Rodney Dunn