Larb Gai Tod (Fried Chicken Larb Recipe)
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Larb gai tod is a crispy Thai fried chicken salad tossed in a punchy lime dressing with fresh herbs and chili. I usually make it as part of a bigger meal, and it’s always the first dish to disappear from the table!
Tip: You can use the dressing in this recipe to make different versions of laab. Swap the fried chicken for cooked ground beef, pork, or even unfried chicken for a lighter, healthier version!
Why you’ll love fried chicken larb
- Great for using up fried chicken leftovers: This recipe came to life after I had fried chicken for lunch and needed to use up the extra; turns out, it’s the perfect base for larb salad!
- Traditional flavors: The dressing tastes just like what you’d get in Thailand, with the classic balance of salty, sour, slightly sweet, and as spicy as you like.
- Customizable for kids (or picky eaters): You can skip the chilies for a kid-friendly version, or swap the chicken for duck, pork, or even tofu.
- A Thai street food twist: This salad is everywhere in Thailand, but this crispy chicken isn’t as common, which makes it extra fun to make at home!
Ingredient notes
You’ll find all the ingredients at your local Asian market or grocery store. Scroll down to the recipe card for exact measurements!
- Fried chicken – Use my recipe for crispy Thai chicken or make your own. Both chicken breasts and boneless thighs work well.
- Fresh lime juice
- White sugar
- Fish sauce – My favorite brand is Megachef.
- Toasted rice powder – Adds nutty flavor and texture. You can make it by grinding pan-toasted glutinous rice or buy it online.
- Thai chili flakes – Adjust to your spice level. Make them fresh by pounding dried Thai chilies in a mortar and pestle.
- Cilantro
- Shallots
- Mint
How to make larb gai tod
Step 1: Thinly slice the shallots and cut the fried chicken into bite-sized pieces. You can use leftover chicken or freshly made.
Step 2: In a large mixing bowl, whisk together the dressing of lime juice, fish sauce, white sugar, toasted rice powder, and chili flakes. Taste and adjust as needed to get that perfect balance of salty, sour, and sweet.
Step 3: Add the sliced shallots, chopped mint, coriander, and fried chicken to the bowl. Toss gently until everything is coated in the dressing.
To serve: Serve immediately with jasmine rice or sticky rice, and a side of fresh vegetables like cucumbers, yard long beans, or lettuce wraps.
More Thai salad recipes you’ll love
Let me know in the comments how this larb gai tod recipe turns out, or if you made your own version with a different protein! Follow me on social media: Facebook, Instagram, and Pinterest.
Larb Gai Tod (Fried Chicken Larb Recipe)
Equipment
- Cutting board & sharp knife
- Mixing bowl
- Spoon or salad tongs
Ingredients
- 50 g shallots, thin slices
- 250 g fried chicken, see notes
- 1/2 small lime
- 15 ml fish sauce
- 7 g sugar
- 7 g toasted rice powder
- 2 g dried chili flakes, to taste
- 5 g cilantro, chopped
- 5 g mint, chopped
Instructions
- Slice your shallots into fine pieces. Slice the fried chicken into bite-sized pieces.
- In a large mixing bowl, combine lime juice, fish sauce, white sugar, toasted rice powder, and dried chili flakes.1/2 small lime, 15 ml fish sauce, 7 g sugar, 7 g toasted rice powder, 2 g dried chili flakes
- Finally, add the chopped shallots, coriander, mint, and your crispy fried chicken. Toss gently with a spoon to coat the chicken with the dressing. Serve immediately with rice.50 g shallots, 5 g cilantro, 5 g mint, 250 g fried chicken
Notes
- Use the nutrition card in this recipe as a guideline.
- Fried chicken – Learn how to make fried Thai chicken or use any leftovers you have. Choose chicken breasts or chicken thighs!
i had a meal similar to this in brookyn at maomao thai and i couldn’t stop thinking about it ever since. i made it with some leftover chicken tenders i had and it came together so easily. i ended up making my own toasted rice powder and that was probably the hardest part since i don’t have a food processor or a mortar & pestle (i used a pot and a mug lol). but i made a ton of the dressing in advance and put the shallots into it to pickle them along with the dressing and it turned out perfect. i served it on a bed of cabbage and carrots to add some more body and roughage to the meal. sooooo unbelievably good and just like the one i ate in brooklyn. thank you for this recipe! a great use for leftover chicken that feels a little more balanced and healthy.
Thank you for sharing, Javi! Great to hear you put your own twist on this larb chicken and it came out delicious!