Chinese chicken chop suey recipe (Indian restaurant style)
Chinese chicken chop suey is a delicious dish. This recipe is for an Indian variation of American-Chinese chop suey. There are two variations of this dish in American-Chinese cuisine apart from this one. One is an original dish called Chinese chop suey’, and another is American chop suey’, which is actually a type of pasta and belongs to Italian-American cuisine.
This is a copycat recipe based on the dish you get in Indian restaurants. Indian restaurants probably adapted it from an original dish with the influence of indo-chinese cuisine. It is served with dry fried noodles. If you want to try something savory, then try this amazing dish at home.
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Chinese chicken chop suey recipe (Indian restaurant style)
Chinese chicken chop suey (indo-chinese style) is a perfect blend of Indian, American, and Chinese cuisine. Enjoy it with our authentic Indo-Chinese chop suey recipe
Ingredients
- 200 gm boiled hakka noodles
- 200 gm chicken (boneless strips)
- 2 tbsp corn flour
- 3 tbsp oil
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 1 tsp green chilies, finely chopped
- ½ cup onions, sliced
- ½ cup carrots julienne
- 1½ cup bell pepper julienne (red, yellow, green)
- 1 cup cabbage, shredded
- ¼ cup green onion whites, sliced
- ½ cup moong sprouts
- ½ tsp white pepper powder
- ½ tsp salt
- 1 tbsp light soy sauce
- 2 tbsp red chili sauce
- 4 tbsp tomato ketchup
- 1 tbsp vinegar
- 1 cup chicken stock
- 1 tbsp cornstarch
- 1 tsp brown sugar
- 3-4 egg fry
Instructions
- Take 200 gm boiled hakka noodles in a mixing bowl. Sprinkle 2 tbsp cornflour over them. Toss the noodles well to coat them with cornflour.
- Heat enough oil in a kadai for deep frying. Take a handful of noodles and gently spread it in a circular shape in oil.
- Fry the noodles for 7-8 min till they turn brown in color. Keep them turning to both sides, to cook them evenly. Fry the remaining noodles in batches.
- Heat 3 tbsp oil in the kadai. Gently, drop the boneless chicken strips in hot oil. Fry the chicken for 5-6 min.
- Add1 tbsp chopped garlic, 1 tbsp finely chopped ginger, and 1 tsp chopped green chilies. Stir well and fry for 1 min.
- Add ½ cup sliced onions, ½ carrot julienne and stir well. Fry for a minute.
- Add1½ cup red, yellow, green bell pepper julienne. Mix well and fry for a minute.
- Next, add 1 cup shredded cabbage and cook for 2 min.
- Add ¼ cup sliced green onion whites and ½ cup moong sprouts. Mix well and fry for a minute. Add ½ tsp salt and ½ tsp white pepper powder. Stir and cook for 40-50 seconds.
- Now, add 1 tbsp soy sauce, 2 tbsp red chili sauce, 4 tbsp tomato ketchup, and 1 tbsp vinegar. Mix all sauces well with the veggies and cook for 1-2 min.
- Add 1 cup chicken stock and mix. Stir well for a few seconds. Add 1 tsp brown sugar and give it a good mix.
- In a small bowl, take 2 tbsp corn flour and 2 tbsp water. Mix well to make a slurry. Add this slurry in the kadai and mix well.
- Now, let the sauce simmer for 2-3 min on low heat, and then turn off the heat.
- Heat oil in a pan. Break an egg and make fried eggs.
- Place fried noodles on a serving plate. Pour the chop suey over the fried noodles. Finally, put a fried egg gently over it. Repeat this process for the remaining servings and serve them hot.
Notes
- You can garnish it with chopped green onions.
- Fry the noodles in batches and till they turn brown in color. Fry the noodles on medium heat.
- Simmer the sauce until you get the desired thickness for the sauce. If the sauce is too thick, you can add some water to make it thinner.
- Use fresh veggies and chicken for better taste.
- I have used the chicken breast part for this recipe, but you can use boneless chicken thighs.
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