- 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
- 1 tbsp each fish sauce and lemon juice
- 1 tbsp caster sugar
- 1 long red chilli, finely chopped
- 1 garlic clove, finely chopped
- 1Heat 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.
- 2Meanwhile, 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.
- 3Combine 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 .