Laab Gai (Larb Gai)
Laab Gai (Thai minced chicken salad) is a quick, flavorful, and healthy weeknight dinner. This authentic Thai -Lao dish combines tangy lime juice, savory fish sauce, and fresh herbs for maximum flavor. Serve it with sticky rice, lettuce wraps, or even tortillas for a fun twist.
Ingredients Breakdown
- Ground Chicken : Lean protein base that absorbs the flavors of lime, fish sauce, and herbs.
- Water : Helps cook chicken gently without drying it out.
- Fish Sauce : Adds umami depth and authentic Thai flavor.
- Chili Flakes : Brings heat and spice to balance the freshness.
- Toasted Rice Powder (Khao Khua) : Nutty crunch and signature Laab texture. Season toward the end so that the toasted rice won’t dry out the dish right away.
- Lime Juice : Bright, tangy flavor that ties everything together.
- Green Onion : Fresh, mild onion flavor.
- Cilantro : Herbal, citrusy note that enhances freshness.
- Shallots : Sweet, sharp bite for balance. Use red onion or yellow onion for substitute.
- Mint Leaves : Cooling herb that makes Laab refreshing.
How to Make Khao Khua (Toasted Rice Powder)
- Add raw white rice to a dry skillet. (Traditionally we use glutinous rice or sticky rice grain. However, any uncooked white rice grain work. I have tried it several times.)
- Toast over medium heat until golden brown and nutty.
- Stir constantly to prevent burning.
- Grind into a coarse powder using mortar and pestle or spice grinder.
How to Make Chicken Laab
- Cook ground chicken with a splash of water until just done.
- Stir in fish sauce, lime juice, chili flakes, and toasted rice powder.
- Mix in shallots, green onion, cilantro, and mint. If someone in your family doesn’t like mint (like my husband, separate it and serve. You can can add mint at the very end. this will also keep the mint leaves from turning dark.)
- Serve with fresh vegetables, sticky rice, or lettuce wraps.
Tips for the Best Chicken Laab
Taste and adjust seasoning—Laab should balance salty, sour, spicy, and savory. Prep Khao Khua ahead to save time on busy nights. Fresh herbs make the dish shine, so add them last.
Related Recipes
Laab Gai (Larb Gai)
Equipment
- 1 skillet
Ingredients
- 1 lb ground chicken
- 3 tablespoons water
- 3 tablespoons fish sauce
- 1½ teaspoon chili flakes
- 1½ tablespoons toasted rice powder (or use 1/2 cup of rice to make extra toasted rice powder to store.)
- 1 shallot
- 3 tablespoons lime juice
- 2 tablespoons green onion
- 2 tablespoon cilantro chopped
- 2 tablespoon mint leaves
Instructions
How to Make Khao Khua
- Add sticky rice to dry skillet over medium heat.
- Toast until golden brown and fragrant.
- Stir often to avoid burning.
- Grind to coarse powder.
How to Make Laab Gai
- Cook chicken with splash of water until no longer pink.
- Add fish sauce, lime juice, chili flakes, and Khao Khua.
- Stir in shallots, green onion, cilantro, and mint.
- Serve warm with vegetables, sticky rice, or lettuce wraps.
Video
@stickyricethaikitchen I like it 3 ways. Laab Gai Ingredients 1 lb ground chicken 3 tablespoons water 3 tablespoons fish sauce 1½ teaspoon chili flakes 1½ tablespoons toasted rice powder (or use 1/2 cup of rice to make extra toasted rice powder to store.) 1 shallot 3 tablespoons lime juice 2 tablespoons green onion 2 tablespoon cilantro chopped 2 tablespoon mint leaves #asiancooking#laabgai#chickenlaab#larb#chickensalad
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