Is toasted rice powder necessary?

For Isaan-style laab, I strongly recommend it. Khao khua gives laab its nutty aroma, texture, and recognizable flavor.

Is it spelled laab gai or larb gai?

You'll see several English spellings, including laab gai, larb gai, and laap gai. They are referring to the same chicken laab. I prefer laab because it is closer to how I say the Thai word ลาบ.

Can I use ground chicken breast?

Yes. Just be careful not to overcook it because chicken breast is very lean. Ground thigh or a mixture of white and dark meat will stay more tender.

Is Laab Gai served hot or cold?

Laab Gai is best served warm or at room temperature. I season the chicken while it's still warm, then add the fresh herbs near the end so they stay fragrant and fresh.

Laab Gai Recipe (Thai Chicken Larb)

Name: Laab Gai, (Thai Chicken Larb)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Isaan Recipe
Ingredients: 1 pound ground chicken; 2-3 tablespoons water; ⅓ cup thinly sliced shallots; 1 1/2 to 2 tablespoons fish sauce, adjust as needed.; 2½ to 3 tablespoons fresh lime juice, adjust as needed.; 1 to 2 teaspoons roasted or fresh Thai chili flakes, adjust to taste; ¼ cup chopped cilantro or culantro; 2 green onions, thinly sliced; ¼ cup loosely packed fresh mint leaves; Small pinch MSG, optional; ¼ to ½ teaspoon sugar, optional and only if needed for balance; 2 tablespoons toasted rice powder (khao khua)

Description

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

Ingredients

Scale

1 pound ground chicken
2-3 tablespoons water
⅓ cup thinly sliced shallots
1 1/2 to 2 tablespoons fish sauce, adjust as needed.
2½ to 3 tablespoons fresh lime juice, adjust as needed.
1 to 2 teaspoons roasted or fresh Thai chili flakes, adjust to taste
¼ cup chopped cilantro or culantro
2 green onions, thinly sliced
¼ cup loosely packed fresh mint leaves
Small pinch MSG, optional
¼ to ½ teaspoon sugar, optional and only if needed for balance
2 tablespoons toasted rice powder (khao khua)

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Instructions

Make Khao Khua. Use your rice using this easy method. Grind to coarse powder and set aside for the end.
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. Remove the chicken from the heat.
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.
Add the fresh ingredients.Add the sliced shallots, green onions, and cilantro/culantro. Mix gently.
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!

Notes

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.
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. Good laab isn't made by chasing exact measurements alone. It should taste bright, savory, spicy, and sour with the toasted rice coming through at the end.
Don't drain all the cooking liquid. A little moisture helps the lime, fish sauce, chili, and toasted rice coat the chicken.
Jalapeños aren’t traditional in Thai cooking, but they work well as a spicy substitute in laab if Thai chilies aren’t available.

Prep Time: 10
Cook Time: 10
Category: Salads
Method: stovetop
Cuisine: Isaan Recipe