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Prep time
15 minutes
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Cook time
15 minutes
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Serves
2 to 4
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
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Ingredients
- For the Dressing
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2 tablespoons
fresh lime juice
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1 tablespoon
fish sauce
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1 teaspoon
light brown sugar
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1 tablespoon
toasted rice powder, store-bought or homemade
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1 teaspoon
roasted chile powder
- For the Larb
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6
fried chicken tenders (about 12 ounces), sliced, or 3 heaping cups of chopped fried chicken
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1
medium shallot or 1/2 red onion, halved and thinly sliced (about 1/2 cup
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4
scallions, thinly sliced (about 1/2 cup)
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1/4 cup
packed cilantro leaves
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1/4 cup
torn mint leaves
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Cooked sticky rice or jasmine rice, for serving
Directions
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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.
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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.
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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).
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Serve immediately with rice.
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