You know how much I love a DIY dinner situation and these Larb Tots are giving major build-your-own energy. They’re inspired by Anajak, my favorite Thai restaurant here in LA, where they’re always on the menu and I order them without fail. They’re fun, flavorful, and perfect for a crowd.
Table of Contents
Why I Love This Recipe
These Chicken Larb Tots are basically a flavor-packed mashup of Thai-inspired larb and crispy little chicken tots, paired with coconut rice, herbs, and quick pickles. Everyone gets to assemble their own plate, wrap, or bowl, which makes it interactive and easy for entertaining. The coconut-lime rice balances out the Chicken Larb Tots, and the fresh herbs keep everything bright and fresh. It’s one of those meals that makes you want to hang around the table for a while, nibbling and chatting.
Ingredients & Substitutions
- Persian cucumbers
- Red onion
- Rice vinegar
- Vegetable oil
- Ground chicken
- Garlic
- Ginger
- Scallions
- Soy sauce
- Sambal oelek (or sriracha if you prefer)
- Water
- Coconut milk
- Sugar
- Kosher salt
- Jasmine rice
- Lime
- Fresh mint
- Fresh basil
- Fresh cilantro
- Little Gem lettuce (or butter lettuce)
How to Make
Make the Quick Pickles: In a small bowl, toss the cucumbers, red onion, and rice vinegar. Set aside to marinate while you cook the chicken.
Make the Chicken Larb Tots: In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, sambal oelek, and kosher salt. Mix until just combined. Form into mini balls, slightly smaller than a golf ball, then gently flatten them. Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Cook the tots for about 4 minutes per side, until golden brown and cooked through.
Make the Rice: In a medium saucepan, combine the water, coconut milk, sugar, and salt. Bring to a simmer over medium-high heat. Stir in the jasmine rice, reduce the heat to low, cover, and cook undisturbed for about 15 minutes, until the liquid is absorbed. Remove from heat and let steam, covered, for 5 to 10 minutes. Fluff with a fork, then stir in the lime zest and juice.
Assemble: Arrange the Chicken Larb Tots, quick pickles, herbs, and Little Gem lettuce on a serving platter for DIY wraps. Serve with the coconut-lime rice on the side.
Tips & Tricks
- You can make the pickles first so they have time to really soak up the vinegar while you cook. But as long as you have 30 minutes of soak time day of, you're golden!
- If you like extra spice, double up on the sambal or serve more on the side.
- Use butter lettuce or even romaine if you can’t find Little Gems.
- Leftover Chicken Larb Tots? Toss them into a rice bowl or chop them up for a salad.
- The rice is killer on its own, so make extra and repurpose it with grilled fish, shrimp, or veggies later in the week.
FAQ's
Can I use another protein?
Absolutely, ground turkey or pork would both be great.
What if I don’t like coconut rice?
You can use plain jasmine rice, but the coconut milk and lime really make this special.
Can I prep ahead?
Yes, make the pickles and rice in advance, then just cook the tots before serving.
What’s the best way to serve this?
On a big platter with all the toppings and let everyone DIY their own wraps or bowls.
What is Larb?
Larb is a traditional Lao and Thai dish that’s usually made with minced meat, fresh herbs, lime juice, fish sauce, and chiles. It’s bright, savory, a little spicy, and often served with crisp lettuce leaves for wrapping. Think of it as the ultimate balance of salty, tangy, spicy, and fresh, all in one bite. These Larb Tots take that same flavor profile and wrap it up in a fun, crispy little package.
Similar Recipes
Chicken Larb Tots
Ingredients
For the quick pickles:
- 2 Persian cucumbers thinly sliced
- ½ red onion thinly sliced
- 2 tablespoons rice vinegar
For the chicken:
- 1 tablespoon vegetable oil
- 1 pound ground chicken
- 2 cloves garlic finely chopped
- 1 inch piece of ginger finely chopped
- 6 scallions white and light green parts, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons sambal oelek
- 1 teaspoon kosher salt
For the rice:
- 2 cups water
- 1 cup coconut milk
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 2 cups jasmine rice
- zest and juice of 1 lime
To garnish:
- fresh mint leaves
- fresh basil leaves
- fresh cilantro leaves
- little gem lettuce
Instructions
To make the quick pickles:
- In a small bowl, toss the cucumbers, red onion, and rice vinegar. Set aside to marinate while you cook the chicken
To make the Tots:
- In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, sambal oelek, and kosher salt. Mix until just combined.
- Form into mini balls, slightly smaller than a golf ball, then gently flatten them.
- Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Cook the tots for about 4 minutes per side, until golden brown and cooked through
To make the rice:
- In a medium saucepan, combine the water, coconut milk, sugar, and salt. Bring to a simmer over medium-high heat. Stir in the jasmine rice, reduce the heat to low, cover, and cook undisturbed for about 15 minutes, until the liquid is absorbed. Remove from heat and let steam, covered, for 5 to 10 minutes. Fluff with a fork, then stir in the lime zest and juice.
To assemble:
- Arrange the chicken tots, quick pickles, herbs, and Little Gem lettuce on a serving platter for DIY wraps. Serve with the coconut-lime rice on the side.
Easy to make and everyone raved about them!
These are the cutest!!! I think the entire family could really get into these!
Love this idea! I’m creating a fun menu for a dinner party of 20 and will add these to the menu. Yum!
I made a batch with chicken and another with pork. Both were delicious, flavorful. I used about a tablespoon size for the tots.
Excited to make these, might do a side of tater tots with the larb tots. Then serve it to my tot 😉