Go Back

Chicken Mint Sumac Stir-Fry ('Almost' Laap Gai)


  • 500 g ground chicken
  • 1 tbsp vegetable oil
  • 5 cloves garlic peeled, crushed
  • 1 thumb ginger julienned into matchsticks
  • 3 medium shallots chopped
  • 1 tbsp soy sauce light
  • 1 tbsp fish sauce
  • 1 tbsp doubanjiang (Chinese broad bean paste) optional
  • 1/2 tbsp maple syrup or any sweetener
  • 1 tbsp sambal oelek or other chili paste
  • 2 tsp sumac more to taste
  • 1 tsp white pepper optional
  • 1 tsp cumin optional
  • 1 small bunch coriander 4~5 sprigs, torn
  • 1 small bunch mint leaves, plus more for garnish 4~6 sprigs, torn


  • Heat up a wok or large skillet on high and add oil once it's hot. Add ground chicken and spread across the surface into an even layer.
  • Cook chicken for 3~4min, breaking apart and stirring occasionally so it doesn't burn.
  • Add garlic, ginger, and shallot just before chicken is done cooking. Turn down to medium high heat. The shallot will release a bit of moisture, making it easier to scrape up any bits that are stuck to the bottom of the wok/skillet.
  • Let this cook for another 2~3 minutes on medium high. Meanwhile, mix soy sauce, fish sauce, doubanjiang, maple syrup,┬ácumin, sumac, white pepper, and sambal oelek in a bowl.
  • Pour the sauce over the chicken and stir to coat evenly. If there is too much liquid, turn the heat up a bit higher and stir constantly until evaporated. Taste test & add more fish sauce, soy sauce, sumac or sweetener as you like. Make sure your kitchen fan is on!
  • Turn off the heat and stir in the cilantro and mint leaves. Garnish with more mint leaves and other toppings such as fried shallots, peanuts, etc. (which I didn't do but you totally can!)
  • Enjoy!