toasted rice powder, store-bought or homemade
roasted chile powder
For the Larb
fried chicken tenders (about 12 ounces), sliced, or 3 heaping cups of chopped fried chicken
medium shallot or 1/2 red onion, halved and thinly sliced (about 1/2 cup
scallions, thinly sliced (about 1/2 cup)
packed cilantro leaves
torn mint leaves
Cooked sticky rice or jasmine rice, for serving
In This Recipe
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.
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.
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).
Serve immediately with rice.
Fried Chicken Sandwich With Homemade Sweet Potato Buns | At Home With Us