I love Vietnamese food — the freshness, the aromatics and that wonderful balance of salty, sweet, sour and heat. Last year I went to a cooking class with Amthuc Viet in Wadhurst, where I learnt to make pho as well as the simple nước chấm I’ve served with this chicken. They also run pop-ups, cooking classes and catering around the local area, which you can find on their website.

I originally planned to buy chicken thighs for this dish, but as always I checked the reduced section for any bargains first. When I spotted a whole chicken reduced to just £3, compared with the price of the thighs it was a no-brainer. Rather than simply roasting it, I turned it into something fragrant, juicy and a little different: Vietnamese-inspired chicken cooked under pressure, then finished in the air fryer until the skin was beautifully crisp.

I served mine with rice and raw julienned carrot, spooned over nước chấm and finished it with sliced spring onions and peanuts for crunch.

Method

1. Marinate the chicken. Rub about 1 tablespoon of the Oriental Salt & Chilli Pepper Seasoning over the chicken and leave for 20 minutes.
2. Toast the aromatics. While the chicken marinates, char the onion halves in a dry pan and toast the ginger, star anise, peppercorns, cinnamon bark, fennel seeds and whole garlic cloves until fragrant. No oil is needed.
3. Fill the chicken. Put 2 spring onions and 2 limes into the cavity.
4. Pressure cook. Put the chicken into the bottom of the Ninja with the toasted aromatics and 450–500ml water. Fit the griddle above it, seal and cook on HIGH pressure for 25 minutes.
5. Natural release. Leave the pressure to release naturally for 10–15 minutes.
6. Save the stock. Carefully remove the chicken, then strain the cooking liquid from the toasted aromatics and keep the fragrant stock for another meal.
7. Crisp the chicken. Lightly sprinkle a little more seasoning over the cooked chicken to help dry and season the skin, then air fry at 200°C for 15 minutes, or until the skin is crisp and the chicken is thoroughly cooked.
8. Make the nước chấm. Mix the water, fish sauce, sugar and lemon juice, stirring until the sugar is completely dissolved. Only then add the chopped garlic and chilli. This sauce is based on the recipe I learnt at my Amthuc Viet cooking class.
9. Serve. Serve the crispy chicken with jasmine rice and raw julienned carrot, spoon over the nước chấm, then finish with sliced spring onions and chopped peanuts for crunch.

Allergy and safety note: Fish sauce contains fish and brands can contain additional allergens, so check the label. Handle raw chicken carefully, avoid cross-contamination and ensure the thickest parts are thoroughly cooked before serving.