Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)

By: Hanuman
🔊 Listen to the Thai name pronunciation
Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)

this content is locked

Unlock exclusive content!

Log in now or become a valued subscriber 


Forgot password? 

Incorrect username or password.

New account

Incorrect username or password.

In the village environment, free-range chicken laap is made from a whole bird butchered and cooked on the spot. All the parts of the chicken are used, with nothing wasted or discarded. First, the meat is minced. Gradually, the still-warm chicken blood is added until the meat is saturated and becomes gooey and moist.

The blood and the dark phrik laap seasoning dress up the white chicken meat for a beef-like appearance.

The rest of the chicken parts are cooked according to one preference. The cartilage and tendons, praised for their texture, are only roughly minced and may be crisp-fried or wet-roasted. Similarly, the chicken offal – the liver, gizzard, and heart – are sliced and then cooked or crisp-fried.

The skin is sliced into thin strips and is fried together with garlic, shallots, lemongrass, ginger and galangal, a component of the crispy elements of Northern-style laap dishes called khreuuang mee (เครื่องหมี่).

Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)
Northern Thai-style laap of chicken (ลาบไก่เมือง ; laap gai muang)
In the village environment, free-range chicken laap is made from a whole bird butchered and cooked on the spot. All the parts of the chicken are used, with nothing wasted or discarded.
No ratings yet

Add your own recipe notes

You must be a member to use this feature

Add to Collection Add to Shopping List
Prep Time 20 minutes
Cook Time 15 minutes
Course laap
Cuisine Northern Thai Cuisine
Servings 4


  • 200 g chicken breast (อกไก่)
  • 1/3 cup chicken offal (เครื่องในไก่) sliced into thin pieces
  • 1/3 cup chicken tendons (เอ็นไก่) (optional)
  • 1/4 cup fresh pork blood (เลือดหมูสด)
  • neutral tasting cooking oil (น้ำมันพืช) for frying the laap

The herbs:

For the crispy ingredients (เครื่องหมี่; khreuuang mee):

  • 1/2 cup chicken skin (หนังไก่) slice into strips
  • 1 tablespoon lemongrass (ตะไคร้) thinly sliced
  • 1 tablespoon galangal (ข่า) sliced into juliennes
  • 1 tablespoon ginger (ขิง) sliced into juliennes
  • 1/3 cup Thai garlic (กระเทียมไทย) pounded unpeeled
  • 1/3 cup shallots (หอมแดง) thinly sliced
  • 1/4 cup crispy pork rinds (แคบหมู) (optional)
  • 1/4 cup pork fat cracklings (กากหมู) (optional)
  • dried Thai bird’s eye chili (phrik kee noo) (พริกขี้หนููแห้ง) (optional)
  • neutral tasting cooking oil (น้ำมันพืช) for deep-frying


Prepare the chicken meat:

  • If you use a whole chicken, separate the offal, meat, skin, tendons, and cartilage.
  • On a cutting board and using a knife, mince the chicken meat to a smooth consistency. Do not use a meat grinder or an electric food processor.
  • Gradually add fresh pork blood and continue mincing. Repeat until the minced chicken meat becomes deep red in color and gooey. Set aside.

Prepare the chicken offal:

  • Slice the chicken offal – the liver, gizzard, and heart – into thin slices.
  • Boil or fry until cooked. If you are frying them, you can either fry until just cooked or until they are crisp.

Prepare the chicken tendons and cartilage (optional):

  • On a cutting board and using a knife, mince the chicken cartilage to a rough consistency. Set aside.
  • Fry the minced tendons and cartilage until they become golden and crispy. Strain and set aside.

Prepare the crispy ingredients (เครื่องหมี่; khreuuang mee)

  • Slice the chicken skin into thin elongated strips.
  • Bruise and then thinly slice the lemongrass.
  • Thinly slice the shallots lengthwise along the growth axis.
  • Slice the ginger and galangal into thin juliennes.
  • In a mortar and pestle, pound unpeeled Thai garlic. Use just enough force to mash the garlic cloves, leaving the peels intact. Do not try to make a smooth paste. The peels will crisp fry and add a desired textural element.
  • Mix the skin, lemongrass, shallots, garlic, galangal, and ginger.
  • To a cold wok, add all the ingredients. Cover with cold oil and turn the heat to medium-low.
  • Stir constantly in one direction only until the ingredients are very light golden in color. They will develop a deeper color as they cool.
  • Strain and set aside.

Prepare the herbs:

  • Thinly slice the spring onion. Set aside.
  • Roughly chop the coriander leaves. Set aside.
  • Roughly chop the sawtooth coriander.
  • Roughly chop the Vietnamese coriander.
  • Pick small young mint leaves and use them whole. Larger leaves can be hand-torn. Set aside.

Combine the laap:

  • Add some of the oil from frying the aromatics to a cold wok; turn the heat to medium-low. Add bruised Thai garlic and fry until fragrant, then add the phrik laap and fry until fragrant.
  • Add the minced chicken meat and roast-fry until is cooked. Good heat control is essential; as you fry-roast, use water to deglaze and prevent the chicken from sticking to the wok. Continue to roast until the chicken is fully cooked and has absorbed a good amount of smoke.
  • Taste and adjust the seasoning to your liking. Adjust the spiciness with ground dried chilies.
  • Adjust saltiness with either fish sauce or makwen-infused fish sauce.
  • Adjust the spice aroma with the laap spices mix.
  • Adjust numbness with makwen.
  • Turn off the heat and add the chicken offal.
  • Add the tendons and cartilage, and the deep-fried crispy ingredients. Keep some of each for garnish.
  • Mix.
  • Add the herbs and mix well. Keep some for garnish.


  • Serve garnished with crispy ingredients, herbs, and the remaining chicken parts.
  • Serve alongside phak gap laap (ผักกับลาบ) – fresh herbs and vegetables.
  • Optional: serve alongside crispy pork rinds (แคบหมู) and pork fat cracklings (กากหมู).
Keyword laap (ลาบ)
Tried this recipe?We’d love to see it – tag it #THAIFOODMASTER on Instagram! Please leave a comment to let us know how it was!

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 250 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Monthly Masterclasses and Recipes

    Gain access to NEW MONTHLY masterclasses as they become available. 

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
0 0 votes
Article Rating
Notify of



Would love your thoughts, please comment.x
Get a Free copy of my eBook "49 Classic Thai Stir Fry Dishes"

Subscribe to our newsletter that will keep you up to date with stories and events taking place at Thaifoodmaster!