Crisp-Skinned Vietnamese Chicken Recipe
- 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
- 70 gm (½ cup) roasted peanuts, coarsely chopped
- 1 Lebanese cucumber, halved lengthways and thinly sliced on a mandolin
- ½ cup (loosely packed) each coriander and mint
- 1 tbsp each fish sauce and lemon juice
- 1 tbsp caster sugar
- 1 long red chilli, finely chopped
- 1 garlic clove, finely chopped
- 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.
- 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.
- Combine peach, cucumber and herbs on a serving plate. Top with crisp-skinned chicken, drizzle with nuoc cham, scatter with peanuts and serve.
Brought to you by Gourmet Traveller
This recipe is from the February 2012 issue of Australian Gourmet Traveller. Recipe by Rodney Dunn, photography by William Meppem, and styling by Emma Knowles.