Fried Chicken Larb Recipes

THAI CHICKEN LARB

Found this through Carnie Wilson, she calls it chicken larbito, although in Thai restaurants it's just called larb. Delicious! Enjoy on lettuce wraps or pieces of a cabbage wedge!

Provided by Cassandra Kimbler

Categories Main Dish Recipes Stir-Fry Chicken

Time 30m

Yield 4

Number Of Ingredients 11

Thai Chicken Larb image

Steps:

Heat a large skillet over medium heat. Add chicken. Cook and stir until chicken is broken into little pieces, about 5 minutes. Add red onion and scallions. Continue to cook and break up the chicken until browned, about 2 minutes. Add cilantro, mint, ginger, lemon grass, fish sauce, and red pepper flakes. Cook and stir until flavors blend, about 3 minutes more. Season with sea salt.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 6.2 g, Cholesterol 69.2 mg, Fat 3.8 g, Fiber 1.4 g, Protein 26.2 g, SaturatedFat 1 g, Sodium 594.8 mg, Sugar 1.7 g

Ingredients

1 pound ground chicken (preferably white meat)
1 red onion, halved and thinly sliced
¼ cup sliced scallions (mostly white parts)
1 lime, juiced
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped fresh mint
2 teaspoons minced fresh ginger
1 teaspoon lemongrass paste
1 teaspoon fish sauce, or more to taste
1 teaspoon red pepper flakes, or more to taste
1 teaspoon sea salt

THAI LARB GAI (CHICKEN WITH LIME, CHILI AND FRESH HERBS)

Larb gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled laab, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it - it adds a nuttiness that's essential to the authentic flavor of the dish.

Provided by Julia Moskin

Categories dinner, quick, salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs) image

Steps:

To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 375 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

1/4 cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, can be substituted)
1/2 teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
1/4 cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving