Authentic Thai Ground Chicken Salad (Laab Gai)
Learn how to make one of the most popular Thai salads with this Authentic Thai Ground Chicken Salad (Laab Gai) recipe. The tangy, umami, and salty flavors sprinkled with roasted rice add bold and fresh flavors to this light chicken salad. Easy and quick to make. Ready to eat in 15 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound ground chicken
- 4 cloves garlic, thinly sliced
- 2 tablespoons oil, vegetable, avocado, canola, any neutral oil
- 2/3 cup shallot or substitute red onions, chopped into long and thin slices
- 1/3 cup cilantro, chopped into chunky pieces
- 1/3 cup mint leaves, torn into large pieces
- 1/3 cup green onions cut 1/2 inch in length
- 1-10 Thai bird's eye chilis, chopped small (adjust to your spiciness level)
- 1/2-2 teaspoons dried chilies, ground or flakes. Adjust the spiciness level here as needed.
- 2 1/2 tablespoons fish sauce, divided. 1 tablespoon for the meat and the rest for the salad
- 3 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons sugar, white, brown, palm, or coconut sugar, will work.
- 2 tablespoons toasted rice.
- 2-3 tablespoons stock or water. Use as needed if the meat is too dry while cooking.
Instructions
- 1
Make the toasted rice. Use this detailed recipe or see the quick instructions below.
- 2
In a large skillet over medium heat, add oil. Once hot, add the garlic and fry for 15 seconds or until light golden brown. Add ground chicken and cook for 5 minutes. Let the meat brown a bit. Remove from the heat and let cool. Cook the minced chicken over medium heat, (5-7 minutes). Breaking it up gently as it cooks. This method keeps the larb lean and slightly dry, which is intentional for chicken larb. Add stock or water and 1 tbsp fish sauce to season the meat.
- 3
In a large bowl, add all the chopped herbs and aromatics. Stir well with a wooden spoon or spatula.
- 4
Add the ground chicken and stir well. Season the salad with fish sauce, lime juice, chilies, and sugar. Adjust as needed for your taste buds.
- 5
Finish the salad with a sprinkling of toasted rice powder. That's it! Done! Serve right away.
- 6
How to make Khao Khua, Toasted rice powder
- 7
In a dry skillet over medium-low heat, toast 1/2 cup of rice until it turns golden brown. Let cool to room temperature. (You'll only need 2 tbsp for the salad, but the extra will be used for leftovers for the fresh crispy garnish)
- 8
Grind your toasted rice to a coarse powder in a spice grinder, a clean coffee grinder, or a small food processor. Done. Store the leftover rice in a glass jar in the freezer for your next Thai salad.
- 9
Khao Khua tips
- 10
Always use raw rice for Khao Kua. Thai sticky rice and Jasmine rice are ideal, but in a pinch, any white rice will work.
- 11
Use low to medium heat—anything higher can burn the rice fast.
- 12
Grind to a fine powder if you like, but I prefer a little crunch for texture.