Crisp-skinned Vietnamese chicken and peach herb salad

Name: Crisp-skinned Vietnamese chicken and peach herb salad
Total time: 45 min
Ingredients: vegetable oil, for deep-frying; 1 chicken (about 1.8kg), cut into 12 pieces; sea salt; freshly ground white pepper; 500 grams 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

www.nzwomansweeklyfood.co.nz

Sweet and savoury collides perfectly in this vibrant Vietnamese chicken and peach herb salad recipe. Serve drizzled with homemade nuoc cham (dipping sauce) for a simply delicious summer meal

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

vegetable oil, for deep-frying
1 chicken (about 1.8kg), cut into 12 pieces
sea salt
freshly ground white pepper
500 grams 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