Chicken Nugget Laab

In this unique twist on the traditional laab recipe, homemade chicken nuggets take center stage, adding a delightful crunch to the dish. The nuggets are expertly seasoned and cooked to perfection before being finely chopped and incorporated into the flavorful mixture of minced herbs, lime juice, fish sauce, and toasted rice powder. The result is a fusion of Lao and comfort food, where the crispy texture of the nuggets complements the vibrant and zesty laab flavors, creating a delicious and innovative culinary experience.

@saengdouangdara A dream come true when two of my favorite foods hug each other: laab + chicken nuggets = <3 The #FoodThatBuiltAmerica airs Sundays at 9/8c on The @HISTORY Channel. #ad #sponsored ♬ original sound - Saeng

MORE LAO RECIPES

• Lao Laab Stuffing with Lao Spices

• Sakoo Yat Sai | Lao Tapioca Dumpling

• Khai Being | Lao Seasoned Baked Eggs

• Galabao | Lao Steamed Buns

• Nam Khao | Lao Crispy Rice Salad

• Sai Oua | Lao Sausage

• Jeow Som | Lao Sour Dipping Sauce

• Best Homemade Egg Rolls

• Khao Piek Sen | Lao Chicken Noodle Soup

• Gaeng Nor Mai | Lao Bamboo Stew

Print

With ImageWithout Image

Chicken Nugget Laab

Yield: 4-5

Author: Saeng Douangdara

Prep time: 15 MinCook time: 15 MinInactive time: 15 MinTotal time: 45 Min

In this unique twist on the traditional laab recipe, homemade chicken nuggets take center stage, adding a delightful crunch to the dish. The nuggets are expertly seasoned and cooked to perfection before being finely chopped and incorporated into the flavorful mixture of minced herbs, lime juice, fish sauce, and toasted rice powder. The result is a fusion of Lao and comfort food, where the crispy texture of the nuggets complements the vibrant and zesty laab flavors, creating a delicious and innovative culinary experience.

Cook modePrevent screen from turning off

Ingredients

Chicken Nuggets

• 1lb chicken breast
• 1 tsps salt
• 1/2 tsp msg
• ½ cup cornstarch
• ½ cup AP flour
• Salt,pepper, msg
• ¾ cup water

Laab

• 1 tablespoon padaek
• 1 tbsp fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon toasted sticky rice powder
• 1 Shallot, thinly sliced
• ½ cup Cilantro, chopped
• ½ cup Green onion, chopped
• 1 cup Mint, whole leaves
• 1 tablespoon minced fresh bird’s-eye chili pepper, with seeds

Instructions

1. In a food processor, add the chicken, salt, msg, and processes until fine. With the help of water on the hands, shape the ground chicken into small patties and place it in the freezer for 1 hour.
2. In a shallow bowl or container, place the corn starch and AP flour and mix well. Add the water and mix until it becomes a thick but runny consistency. Place one nugget at a time in the batter.
3. Heat your oil to 350 degrees Fahrenheit. Deep fry the first batch for 5 minutes. Allow the chicken nuggets to drain on a paper towel. Deep fry the same batch again for 3 minutes. This ensures that the chicken cooks all the way through without getting too dark.
4. Cut up each chicken nugget into three equal pieces and place it in a large bowl.
5. In a small bowl, add the padaek, fish sauce, lime juice, and mix well then drizzle it over the nuggets and mix well.
6. Add the toasted sticky rice powder, and mix.
7. Toss in the shallots, cilantro, green onion, peppers and mix well.
8. Enjoy with sticky rice.,

Did you make this recipe?

Tag @saengdouangdara on instagram and hashtag it #eatmorelaofood

Recent Recipes