There’s nothing better than a bowl of Thai Chicken Laab.

Thai chicken laab is my favourite dish. Matched with an ice-cold beer, it’s magic. Pure heaven.

The combination of intense chilli bite, the freshness of lime, the salty depth of fish sauce and the perfume of herbs — mint and coriander — with texture from toasted rice, sums up the very essence of Thai food. Heat, freshness, salt and crunch: everything I love about the cuisine in a single bowl.

When we were cooking every day, laab found its way onto the staff table three or four times a week. It was quick, fresh, endlessly adaptable — and everyone loved it.

At one point the team even made a small sign for the kitchen: “We love laab gai with beer.” It sat beside a bowl of laab and a couple of cold bottles, more joke than motto, but not far from the truth. After a long service, that combination — spicy minced chicken, herbs, lime and an ice-cold beer — felt like the perfect reward.

Equipment you will need.

All you need to make chicken laab are two mixing bowls — one for the laab and one for the dressing — along with a whisk for the dressing and a spoon to combine the laab. A citrus juicer is handy for squeezing the lime for the dressing. A wok and gas burner give the best results, but you can still make it perfectly well using a fry pan over high heat.

Mixing bowls (2) — one for the cooked laab, one for the dressing. Simple, essential, and easy to work with.

Whisk — for quickly blending lime juice, fish sauce, and sesame oil into a smooth dressing.

Metal spoon — to combine the minced chicken, herbs, toasted rice, and dressing evenly.

Citrus juicer — makes squeezing fresh lime effortless and mess-free.

Wok or frying pan — a wok over a gas burner gives the best results, but a fry pan over high heat works fine too.

Gas burner or stovetop — provides the strong, consistent heat needed to cook the chicken quickly while keeping it tender.

First, let’s make the dressing.

Before cooking the chicken, it’s worth getting the dressing organised. In the Laab dressing, the balance of lime and fish sauce is everything — it’s what gives the dish its freshness, depth, and zing. Once this is right, the rest falls into place.

I keep it deliberately simple: lime juice for acidity, fish sauce for savoury depth, and just a touch of sesame oil for warmth, without overpowering the herbs and chilli.

Ingredients for the Dressing

Fresh lime juice
Provides brightness, acidity, and that unmistakable Thai freshness that lifts the whole dish.

Packaged lime juice (optional)
Helps with consistency and balance, especially when fresh limes vary in strength. I often use a mix of both.

Thai fish sauce
Adds saltiness, depth, and umami — the savoury backbone of the dressing.

Toasted sesame oil (a few drops only)
Brings a subtle nutty warmth that rounds out the sharpness without overpowering the dish.

How to Make Laab Dressing

Combine all ingredients in a bowl and whisk well. Taste and adjust — the dressing should be fresh, sharp, and lively.


This dressing works because it’s built on balance rather than complexity. The sharp acidity of lime cuts through the richness of the chicken, while the fish sauce provides deep savoury character and natural seasoning. A few drops of sesame oil soften the edges, adding a gentle warmth in the background. Nothing dominates. Instead, each ingredient supports the others — creating freshness, depth, and zing in every mouthful. It’s a perfect example of Thai cooking at its best: simple, confident, and driven by flavour, texture, and contrast.

Once the dressing is balanced, it becomes the foundation for everything that follows. When it hits the chicken, the herbs, and the toasted rice, it carries with it limey sharpness, deep savoury notes, and just enough softness from the sesame oil. Then comes the dried ground chilli — bold, uncompromising, and unapologetically hot. Real laab is meant to have bite. It should make you sit up, reach for your beer, and go back for another mouthful anyway. This combination of heat, freshness, salt, and texture is what turns a simple minced chicken salad into something unforgettable.

Thai Chicken Laab

Laab is a classic dish from Thailand’s north-east, where bold flavours, freshness, and balance are at the heart of everyday cooking. The word “laab” refers to minced meat, but the dish is far more than that. It’s a lively combination of finely chopped chicken, sharp lime, salty fish sauce, toasted rice, fresh herbs, and plenty of dried chilli heat. Mint and coriander bring lift and fragrance, while the roasted rice adds texture and depth. Done properly, laab is light yet intense, refreshing yet fiery — everything that makes Thai food so exciting to eat.

The ingredients you will need to make Thai Chicken Laab

Minced chicken thigh
The base of the dish.I always use thigh as it’s not as dry as breast.

Neutral vegetable oil (for frying)
Used to quickly cook the chicken over high heat without interfering with the dressing and herbs.

Red onion or Thai shallots
Adds crunch, sweetness, and a gentle sharpness. Thai shallots are more traditional, but red onion works beautifully.

Fresh coriander leaves
Brings brightness and freshness, lifting the whole dish with its citrusy, herbal notes.

Mint leaves (garden mint or spearmint)
Essential to laab. Mint adds cooling freshness that balances the heat and acidity.

Ground toasted rice
A signature ingredient in laab. Toasted rice, ground to a coarse powder, adds nutty flavour and gentle crunch. Traditionally, sticky rice is used, but any plain rice will work. Toast until golden, then grind. See my full post on making toasted rice powder here.

Ground dried chilli flakes or chilli powder
Provides the heat. Laab is meant to be bold and spicy, so adjust to taste — but don’t be too shy.

Laab dressing (lime, fish sauce, sesame oil)
The heart of the dish. Sharp, savoury, and balanced, it brings everything together.

Bringing It All Together: Thai Chicken Laab

Prepare the ingredients
Have everything ready before you start. Mince the chicken yourself or use good-quality store-bought mince. Finely slice the red onion or Thai shallots. Pick the leaves from the coriander and mint. Toast and grind the rice, or use prepared ground rice. Make the dressing and set aside.

Heat the wok
Place a wok or large frying pan over high heat. Add a small amount of vegetable oil and allow it to get hot.

Cook the chicken
Add the minced chicken and stir-fry over high heat. Cook just until the meat changes from pink to pale and is cooked through. Do not overcook — it should stay tender and juicy.

Drain excess liquid
If the chicken releases a lot of liquid, drain off about 80% of it. This keeps the final dish fresh and punchy rather than watery.

Combine everything
Transfer the chicken to a mixing bowl. Add the sliced onion, herbs, ground toasted rice, dried chilli, and dressing. Mix well until everything is evenly coated.

Taste and adjust
Check the balance. Adjust with more lime, fish sauce, or chilli if needed.

Serve
Spoon onto a serving plate and finish with a light sprinkle of extra toasted rice. Serve immediately.

Thai chicken laab is one of those dishes that never gets old. It’s quick, honest, and built entirely on balance — heat, acid, herbs, texture, and freshness.When everything is right, it feels light and vibrant, yet deeply comforting at the same time. It’s the sort of food you crave after a long day and the kind you’re always happy to share.

I hope this recipe gives you the confidence to make proper laab at home — bold, fresh, and unapologetically spicy. Don’t be afraid to adjust the heat, play with the balance, and make it your own.

If you make this laab, I’d love to hear how it turned out. Leave a comment below, share your version, or tag me on social media — especially if you went hard on the chilli.

Good food is meant to be cooked, shared, and enjoyed. This one does all three.

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