Crisp-Skinned Vietnamese Chicken with Peaches

Ingredients

• 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
• 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