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.

Instructions

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.
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.
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.
Cut up each chicken nugget into three equal pieces and place it in a large bowl.
In a small bowl, add the padaek, fish sauce, lime juice, and mix well then drizzle it over the nuggets and mix well.
Add the toasted sticky rice powder, and mix.
Toss in the shallots, cilantro, green onion, peppers and mix well.
Enjoy with sticky rice.,

Chicken Nugget Laab

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