How to make Authentic Thai Larb Chicken Salad

Start off by heating the vegetable oil in a large pan over medium-high heat. I recommend using a non-stick pan as it helps the chicken to cook evenly without sticking.

Add the ground chicken to the pan and season with salt, stir-frying until it's fully cooked and slightly browned. This usually takes approximately 10 minutes.

Stir in the minced garlic and red chili flakes, cook for a further 2 minutes. You don't want to add these too early as they can burn and develop a bitter flavor.

Off the heat, stir in the thinly sliced red onion. This takes the edge off the raw onion flavor while keeping its crispiness.

In a separate bowl, whisk together the lime juice, fish sauce, and sugar until the sugar dissolves. This is your dressing.

Pour the dressing over the chicken mixture. Toss in the mint, cilantro, and basil leaves. Stir everything together until all ingredients are evenly combined.

Taste and adjust the seasoning if needed, sometimes a bit extra lime juice or fish sauce can really lift the flavors to the next level.

Serve the Larb in lettuce leaves with sliced spring onions on top. You can also serve it with sticky rice for a more filling meal.