Vietnamese crispy chicken with pickled vegetables

Step 1

Finely chop 1½ onions. Thinly slice remaining onion half. Place 1/2 the finely chopped onion, lemongrass, 2/3 of the garlic, ginger, lime rind, 2 tablespoons honey, 2 tablespoons oil and 1/2 the fish sauce in a food processor. Process until smooth. Transfer to a large glass or ceramic dish. Add the chicken. Rub marinade over chicken. Cover. Refrigerate for 2 hours, if time permits.

Step 2

Meanwhile, make pickled vegetables. Place vinegar, sugar, lime juice, salt and 3/4 cup water in a saucepan over high heat. Bring to the boil, stirring, until sugar has dissolved. Remove from heat. Stand for 20 minutes to cool slightly. Place cucumber, carrot and thinly sliced red onion in a large glass or ceramic bowl. Pour over warm vinegar mixture. Set aside until required.

Step 3

Preheat oven to 200C/180C fan-forced. Line a baking tray with foil. Place a greased wire rack over baking tray.

Step 4

Place chicken, skin side-up, on wire rack. Bake for 45 minutes or until skin is golden and crispy and chicken is cooked through. Drizzle with remaining honey.

Step 5

Meanwhile, heat a wok over high heat. Add remaining oil. Swirl to coat. Stir-fry remaining chopped onion, garlic and 1/2 the chilli for 2 minutes or until softened. Add rice. Stir-fry for 1 minute. Add tomato paste and remaining fish sauce. Stir-fry for 3 minutes or until heated through.

Step 6

Serve chicken with pickled vegetables, tomato rice, lime wedges, coriander, mint and remaining chilli (see notes).