Fried Chicken Larb From Pepper Teigen

April 23, 2021
1 Rating
Photo by Jenny Huang
Author Notes

Reprinted from The Pepper Thai Cookbook. Copyright © 2021 by Vilailuck Teigen with Garrett Snyder. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.Food52

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 2 to 4
  • For the Dressing
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon light brown sugar
  • 1 tablespoon toasted rice powder, store-bought or homemade
  • 1 teaspoon roasted chile powder
  • For the Larb
  • 6 fried chicken tenders (about 12 ounces), sliced, or 3 heaping cups of chopped fried chicken
  • 1 medium shallot or 1/2 red onion, halved and thinly sliced (about 1/2 cup
  • 4 scallions, thinly sliced (about 1/2 cup)
  • 1/4 cup packed cilantro leaves
  • 1/4 cup torn mint leaves
  • Cooked sticky rice or jasmine rice, for serving
In This Recipe
  1. Make the dressing: In a small bowl, whisk together the lime juice, fish sauce, brown sugar, rice powder, and chile powder until combined. Set aside.
  2. Make the larb: Preheat the oven to 400°F. Spread the chicken on a sheet pan and bake until heated through, 10 to 15 minutes.
  3. In a large bowl, combine the warm chicken, shallot, scallions, cilantro, and mint, then slowly pour the dressing over the top while tossing. Mix gently but thoroughly. Taste and adjust any seasonings as needed. The larb should be tangy, salty, and a little spicy (like me).
  4. Serve immediately with rice.

See what other Food52ers are saying.

Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.

0 Reviews