Crisp-skinned Vietnamese chicken with peaches

AT A GLANCE

  • Serves 6 people

  • 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.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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