Vietnamese Crispy Chicken Salad Recipe | Food Network UK

Ingredients

• For the Chicken
• 4 large garlic cloves, not peeled
• 1 thumb-sized piece root ginger, not peeled
• 1 teaspoon coriander seeds
• 1 star anise
• 1 green chilli, roughly chopped
• Grated zest and juice of 1 lime
• Good handful of fresh coriander leaves and stalks
• 1 tablespoon fish sauce (preferably Vietnamese)
• 8 boneless chicken thighs, well trimmed (skin on)
• 1 tablespoon sunflower oil
• For the Dressing
• Finely grated zest and juice of 1 lime
• 3 tablespoons fish sauce (preferably Vietnamese)
• 2 tbsp caster sugar
• 1 small red Thai chilli, very finely chopped (remove the seeds if you don’t like the heat)
• For the Salad
• Good handful fresh mint leaves
• Good handful fresh coriander leaves
• 200g Chinese cabbage leaves, trimmed and finely shredded
• 2 large carrots, cut into fine julienne (on a mandolin is best)
• Good handful of salted peanuts, roughly chopped