with Crispy Chicken Skin

Alex and Emily's Chicken Larb Wonton Stack

Prep time: 45 mins
Cook time: 25 mins
Serves: 6


8 wonton wrappers

Vegetable oil, for deep frying

Chives, mint & coriander leaves, to garnish

Chicken Larb

500g chicken breast, skin on

2 tbs fish sauce

2 tbs lime juice

1 tbs brown sugar

2 tsp peanut oil

1cm piece fresh ginger, grated

2 cloves garlic, crushed

1 stick lemongrass (white part only), finely chopped

1 long red chilli, thinly sliced


1. Deep fry wonton wrappers until golden and crisp. Drain on absorbent paper. 

2. Preheat oven to 180C.

3. Remove chicken skin from chicken and place on an oven tray, gently stretching it out into a thin layer. Top with a second oven tray to weight it down. 

4. Bake for about 20 minutes or until golden and crisp. 

5. To make larb, finely chop chicken breast meat. 

6. Whisk fish sauce, lime juice and sugar in a jug until sugar dissolves.

7. Heat peanut oil in a large wok over medium high heat. Stir-fry ginger, garlic, lemongrass and chilli for 1 minute until fragrant. 

8. Add chicken and stir-fry until chicken is cooked. Stir in sauce mixture.

9. Serve chicken mixture layered with wonton wrappers to create a stack on each serving plate. Garnish with crispy chicken skin and herbs.


Larb is traditionally served at room temperature, rather than hot. 

You can strain the chicken mixture before assembling, to prevent to wontons from getting soggy.