Crisp-skinned Vietnamese chicken and peach herb salad

Ingredients

• vegetable oil, for deep-frying
• 1 chicken (about 1.8kg), cut into 12 pieces
• sea salt
• freshly ground white pepper
• 500 gram yellow peaches (about 3½ peaches), halved, stones removed, thinly sliced
• 1 Lebanese cucumber, halved lengthways and thinly sliced on a mandoline
• 1/2 cup (loosely packed) each coriander and mint
• 1/2 cup roasted peanuts, coarsely chopped
• Nuoc cham
• 1 tablespoon each fish sauce and lemon juice (check fish sauce label if eating gluten-free)
• 1 tablespoon caster sugar
• 1 tablespoon water
• 1 long red chilli, finely chopped
• 1 clove garlic, finely chopped