Laab Gai Recipe (Thai Chicken Larb)

Laab Gai is an Isaan-style Thai chicken laab made with gently cooked ground chicken, lime, fish sauce, toasted rice powder, chilies, and fresh herbs. Ready in about 20 minutes.

It’s bright, spicy, salty, nutty, and fresh. Eat it the Isaan way with Thai sticky rice, Isaan Papaya salad (Som Tum Isaan), crunchy vegetables, and other dishes shared around the table.

If you want the pork version, try my Laab Moo, one of the classic ways we make laab in Isaan.

Jump to:

• What is Laab Gai?
• Ingredients You'll Need
• How to Make Laab Gai
• My Tips for Better Laab Gai
• What to Serve With Laab Gai
• Laab Gai vs. Laab Moo
• More Isaan Recipes
• Frequently Asked Questions
• Laab Gai, (Thai Chicken Larb)
• Laab Gai Recipe (Thai Chicken Larb)
• Hi there, I’m Suwanee!

What is Laab Gai?

Laab Gai, also spelled larb gai or laap gai, is the chicken version of laab. Gai (ไก่) means chicken in Thai.

Laab is especially important in Isaan cooking and is usually made with chopped or minced meat seasoned with lime, fish sauce, dried chilies, khao khua (toasted rice powder), shallots, and plenty of fresh herbs.

The toasted rice powder is one of the ingredients that gives Isaan-style laab its distinct nutty flavor and slightly coarse texture.

Ingredients You'll Need

• Ground chicken. I like ground chicken with some dark meat because it stays more tender, but lean ground chicken works too.
• Water. Just enough to gently cook the chicken without browning it. Don't drain the flavorful cooking liquid unless there is an excessive amount.
• Fish sauce. The main salty and savory seasoning in this recipe.
• Fresh lime juice. Laab should have a noticeable sourness. Fresh lime makes a big difference here.
• Khao khua. Toasted rice powder adds nuttiness, aroma, and texture. You can buy it at an Asian market or make it at home.
• Dried Thai chili flakes. My main source of heat in laab. Add to taste.
• Fresh Thai chilies. Optional for extra heat and freshness.
• Shallots. Thinly sliced shallots give the salad a fresh, slightly sharp bite.
• Green onions. Use both the white and the leafy parts.
• Culantro or cilantro. Culantro can be harder to find, but cilantro works well too.
• Mint. A must for laab recipes. Add the mint near the end so it stays fresh and fragrant.
• MSG.  Optional, but Ihighly recommend it. A small pinch adds savory depth and is commonly used in everyday Isaan cooking.
• Sugar.  Optional. I only add a small amount if the lime needs a little balancing. I prefer my laab sour, salty, spicy, and savory rather than sweet.

How to Make Laab Gai

Step 1. Make Khao Khua. Use your rice using this easy method. Grind to coarse powder and set aside for the end.

Step 2. Gently cook the chicken. Add the ground chicken and water to a small pot or skillet over medium heat. Use a spoon or spatula to break the chicken into small pieces as it cooks. Cook just until there is no pink remaining. Once the chicken is cooked through, remove the pot from the heat. Keep the chicken and any cooking liquid in the pot.

Step 3. Season the meat. Keep the meat in the pot and season with fish sauce and lime juice. Add MSG or sugar if using. Mix together with a spatula.

Step 4. Add the fresh ingredients. Add the sliced shallots, green onions, and cilantro/culantro. Mix gently.

Step 5. Finishing touches. Add chilies and toasted rice powder. Toss lightly. Add mint last and taste your laab before serving. Add more lime for sourness, fish sauce for salt, chili for heat, or a little more khao khua for nuttiness and texture. Done!

My Tips for Better Laab Gai

• Don't brown the chicken. Laab isn't a ground chicken stir-fry. Gently cooking the chicken with a little water gives you softer meat and flavorful liquid for seasoning.
• Don't drain all the cooking liquid. A little moisture helps the lime, fish sauce, chili, and toasted rice coat the chicken.
• Add the herbs near the end. You want them fragrant and fresh, not cooked.
• Add khao khua last or close to the end. It absorbs liquid quickly and thickens the dressing as the laab sits.
• Most importantly, taste before serving. Laab is one of those dishes you should always taste before serving. It should taste bright, savory, spicy, and sour with the toasted rice coming through at the end.

What to Serve With Laab Gai

In Isaan, laab isn't usually treated like a stand-alone Western salad. It belongs on a shared table with sticky rice, vegetables, papaya salad, grilled meats, soups, and dipping sauces.

I especially love Laab Gai with Thai sticky rice, Som Tam Isaan, cucumber, cabbage, long beans, and other fresh vegetables.

For a larger Isaan meal, add Gai Yang or grilled chicken, Som Tum Pu Pla Ra, or Gaeng Om Gai or another spicy salad and let everyone share from the middle of the table.

Add purple sticky rice or Thai white sticky rice for a perfect laab pairing.

More Isaan Recipes

If you want to build a full Isaan meal, start with my Isaan Food Guide. You'll find papaya salads, grilled meats, soups, sticky rice, dipping sauces, and other dishes traditionally eaten together in northeastern Thailand.

• For other versions of laab, try Beef larb, vegan tofu larb or mushroom laab.
• Crying tiger
• Nam Jim Jaeow Dipping sauce
• Nam Tok, beef waterfall salad
• Sai Krok Isaan, Isaan sausage

Frequently Asked Questions

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Laab Gai Recipe (Thai Chicken Larb)