Chicken American Chopsuey
Crispy fried noodles smothered in a tangy, sweet, and savory chicken and vegetable sauce. This Indo-Chinese classic is a delightful mix of textures and flavors, often topped with a perfect fried egg.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Cook and Fry the Noodles
- b.Bring a large pot of water to a rolling boil. Add 1 tsp of salt and the hakka noodles. Cook for 1-2 minutes less than the package instructions, until al dente.
- c.Drain the noodles immediately and rinse under cold running water to stop the cooking process. Spread them on a large plate or tray and let them air dry for at least 15-20 minutes. They must be dry to become crispy.
- d.Heat 2 cups of oil in a deep wok or kadai over medium-high heat. To test the oil, drop a single noodle; it should sizzle and float to the top instantly.
- e.Carefully add the noodles to the hot oil in small, loose batches. Do not overcrowd the pan. Fry for 2-3 minutes, turning gently, until golden brown and crisp.
- f.Using a slotted spoon, remove the fried noodles and place them on a plate lined with paper towels to drain excess oil. Set aside.
- 2
Step 2
- a.Stir-fry Chicken and Vegetables
- b.Heat 2 tbsp of oil in a separate large wok or pan over high heat.
- c.Add the minced ginger and garlic and sauté for 30 seconds until fragrant.
- d.Add the chicken pieces and stir-fry for 3-4 minutes until they are cooked through and lightly browned.
- e.Add the sliced onion and sauté for 1 minute until slightly translucent.
- f.Toss in the julienned carrots, capsicum, and shredded cabbage. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender-crisp, not soggy.
- 3
Step 3
- a.Prepare the Sauce
- b.Reduce the heat to medium. Add the tomato ketchup, soy sauce, red chili sauce, rice vinegar, sugar, salt, and black pepper to the wok. Stir well to coat the chicken and vegetables.
- c.Pour in the chicken stock and bring the mixture to a gentle boil.
- d.In a small bowl, whisk the cornstarch with 1/4 cup of cold water until a smooth, lump-free slurry is formed.
- e.While continuously stirring the sauce in the wok, slowly pour in the cornstarch slurry. The sauce will thicken and become glossy within a minute.
- f.Simmer for another minute, then turn off the heat.
- 4
Step 4
- a.Assemble and Serve
- b.While the sauce simmers, fry the eggs sunny-side up in a separate small pan.
- c.To assemble, place a nest of crispy fried noodles on each serving plate.
- d.Ladle a generous amount of the hot chicken and vegetable sauce over the noodles.
- e.Carefully place a fried egg on top of each portion.
- f.Garnish with freshly chopped spring onion greens and serve immediately to enjoy the textural contrast.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy noodles, ensure they are completely dry before frying. You can even let them sit in the refrigerator for 30 minutes to dry out further.
- 2Maintain high heat while stir-frying vegetables to keep them crunchy and prevent them from releasing too much water.
- 3The sauce thickens as it cools. Aim for a slightly runnier consistency in the pan than you desire on the plate.
- 4Taste and adjust the sauce before adding the cornstarch slurry. You can easily add more sugar for sweetness, vinegar for tang, or chili sauce for heat.
- 5Serve immediately after assembly. The hot sauce will soften the crispy noodles over time, so quick serving is key to the best experience.
Adapt it for your goals.
Vegetarian
Replace the chicken with 200g of cubed paneer, firm tofu, or a mix of vegetables like mushrooms, baby corn, and broccoli. Use vegetable stock instead of chicken stock.
SeafoodSeafood
Substitute chicken with 250g of peeled and deveined prawns. Add the prawns after the vegetables and cook for just 2-3 minutes until they turn pink.
Healthier OptionHealthier Option
Instead of deep-frying, toss the boiled noodles with 1 tbsp of oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp.
Spicier VersionSpicier Version
Add 1-2 finely chopped green chilies along with the ginger and garlic for an extra kick of heat.
Why this is on our healthy list.
Good Source of Protein
The chicken and eggs in this dish provide high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Provides Essential Vitamins
The variety of vegetables like carrots, capsicum, and cabbage contribute essential vitamins such as Vitamin A for vision, Vitamin C for immunity, and Vitamin K.
Energy Boosting
The carbohydrates from the noodles serve as a primary source of energy, helping to fuel your body and brain throughout the day.
Frequently asked questions
One serving of Chicken American Chopsuey contains approximately 650-750 calories. The majority of the calories come from the deep-fried noodles and the sugar in the sauce.