Larb Gai Tod (Fried Chicken Larb Recipe)
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This larb gai tod recipe is a Thai fried chicken salad with a bright lime dressing, fresh herbs, and crispy chicken that softens just slightly as it soaks up all the flavor. It’s simple to make and a really good way to turn leftover fried chicken into something completely different.
What readers say:
“Sooooo unbelievably good and just like the one i ate in brooklyn. thank you for this recipe! “
— Javi
What is larb gai tod?
Larb gai tod is a Thai salad made with crispy fried chicken, tossed in a dressing of lime juice, fish sauce, chili, and toasted rice powder.
It has a mix of crunchy, juicy, and fresh textures, with a flavor that’s salty, sour, and spicy.
It’s usually served with sticky rice and fresh vegetables on the side.
Before you start
If you’ve made larb before, this is very similar, just with crispy chicken instead of minced meat. Once you try it, you’ll see how well the crispy chicken works with the bright dressing.
You want to toss everything while the chicken is still slightly warm so it absorbs the dressing, but not so hot that the herbs wilt.
Also, don’t let it sit too long after mixing. The toasted rice powder will soak up the dressing and the chicken will lose its crispness.
Tip: You can use the dressing in this recipe to make different versions of laab. Swap the fried chicken for cooked ground beef larb, larb moo, or even a minced chicken salad for a lighter, healthier version!
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Chicken: Use leftover fried chicken or make a fresh batch. Boneless thighs stay juicier, but breast works well too.
- Fresh lime juice: This is the base of the dressing and gives it that sharp, fresh acidity.
- Fish sauce: Adds saltiness and umami. Use Megachef for the best flavor.
- White sugar: Just enough to balance the lime and fish sauce so it doesn’t taste too sharp.
- Toasted rice powder: Adds a nutty flavor and light crunch. This is what gives fried chicken laab its signature texture, so don’t skip it.
- Thai chili flakes: Adds heat. Adjust depending on how spicy you like it.
- Shallots: Adds sharpness and a bit of crunch.
- Mint and cilantro: For freshness.
How to make fried chicken larb
1: Prep the ingredients. Thinly slice the shallots and cut the fried chicken into bite-sized pieces. You can use leftover chicken or a fresh batch.
2: Make the dressing. In a large bowl, mix the lime juice, fish sauce, sugar, toasted rice powder, and chili flakes. Taste and adjust until it’s nicely balanced.
3: Toss everything together.
Add the shallots, mint, cilantro, and chicken. Toss gently until everything is coated in the dressing.
Serving tip: I like to pair it with jasmine or sticky rice and fresh vegetables like cucumber, long beans, or lettuce. It also works really well as a side dish with other Thai food.
How to store
This is best eaten fresh, right after mixing.
If you do have leftovers, store them in an airtight container in the fridge for up to 1–2 days. Just keep in mind the chicken will lose its crispness and the herbs will soften.
If you’re planning ahead, it’s better to keep the dressing separate and toss everything together just before serving.
More Thai chicken salads to try
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
- ½ small lime
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp toasted rice powder
- 1 tsp dried chili flakes, to taste
- 2 tbsp cilantro, chopped
- 2 tbsp mint, chopped
Instructions
- Prepare ingredients. Thinly slice the shallots and cut the fried chicken into bite-sized pieces.
- Make the dressing. In a large bowl, mix the lime juice, fish sauce, sugar, toasted rice powder, and chili flakes. Taste and adjust if needed.
- Toss. Add the chicken, shallots, mint, and cilantro. Toss gently until everything is coated.
- Serve. Serve right away while the chicken is still slightly warm.
Notes
- Use the nutrition card in this recipe as a guideline.
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!