American Chop Suey

Crispy Chicken, Chop Suey Sauce, Fried Egg Noodles, Fried Egg, Scallions

Chef Hemant Kishore of Toddy Shop | Las Vegas, NV
Yield: 4 servings

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Adapted by StarChefs  |  March 2026  |  Photo: Will Blunt

INGREDIENTS

Fried Egg Noodles:
340 grams dried egg noodles
Neutral oil

Chopsuey Sauce:
8 grams cornstarch
28 grams canola oil
15 grams sliced scallions
12 grams minced garlic
6 grams julienned ginger
150 grams julienned mixed bell peppers
90 grams julienned cabbage
65 grams julienned carrots
2 serrano chiles, julienned
45 grams tomato ketchup
15 grams sambal sauce
8 grams soy sauce
4 grams granulated sugar
1 gram ground black pepper
Kosher salt
300 grams chicken stock

Crispy Chicken:
283 grams boneless chicken thighs, cut into thin strips
15 grams soy sauce
15 grams ginger-garlic paste
12 grams cornstarch
5 grams sambal sauce
1 egg, beaten
Kosher salt
Ground black pepper
Oil for frying

To Assemble and Serve:
Oil for frying
4 eggs
15 grams sliced scallion green
Crushed black pepper

METHOD

For the Fried Egg Noodles:
In a saucepan over medium-high heat, bring 2 kilograms salted water to a boil. Season with oil. Add egg noodles and cook 6 minutes. Drain and rinse under cold water. Transfer cooked noodles to a mixing bowl and toss with small amount oil. Weigh and divide evenly into 4 portions. Shape each portion into a nest-like shape. Set aside. In a sauté pan over high flame, heat oil to 325°F. Working in batches, add noodles and cook until golden and crispy, flipping halfway through. Transfer to a paper towel-lined plate and let drain.

For the Chop Suey Sauce:
In a mixing bowl, combine cornstarch and enough water to achieve a slurry consistency. Set aside. In a wok over high heat, heat oil. Add scallions, garlic, and ginger. Sauté 1 minute. Add peppers, cabbage, carrots, and chiles. Sauté 1 minute. Stir in ketchup, sambal, soy sauce, sugar, and black pepper. Season with salt. Add stock and bring mixture to a simmer. Add reserved slurry and cook 2 minutes, or until thickened. Reduce heat, cover, and keep warm.

For the Crispy Chicken:
In a mixing bowl, combine chicken, soy sauce, ginger-garlic paste, cornstarch, sambal, and egg. Season with salt and pepper. Mix until chicken is evenly coated. Set aside. In a sauté pan over high flame, heat oil to 350°F. Working in batches, add chicken and fry until golden and crispy. Transfer to a paper towel-lined plate and let drain. Transfer to a mixing bowl and toss with desired amount Chop Suey Sauce. Set aside.

To Assemble and Serve:
In a skillet over medium flame, heat oil to 350°F. Add eggs and fry until whites are set and edges are crisp. Set aside. In a serving bowl, place 1 Fried Egg Noodles nest. Top with Crispy Chicken. Spoon Chop Suey Sauce over top. Top with 1 fried egg. Finish with scallions and black pepper.

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