La Choy Chop Suey Sauce (Copycat Recipe)
This savory-sweet, soy-forward sauce is a practical home-style copycat, not a verified match for La Choy’s proprietary recipe. Whisk cornstarch with cold water, simmer the other ingredients, then whisk in the slurry until glossy. Use stainless steel or intact enamel, keep the heat gentle, and adjust the finished sauce a little at a time.
Imagine your vegetables are ready, but the sauce is thin and salty, or it turns into a sticky lump in the pan. A few small choices can prevent both problems. I teach cooks to measure first, control the heat, and add starch as a smooth slurry. Those steps make this easy sauce far more predictable.
What this chop suey sauce is, and what you need
This recipe makes about 1 cup of glossy sauce for chop suey, rice, chicken, or pork. It uses broth, soy sauce, a little sugar and vinegar, and cornstarch for body. The proportions are a practical approximation for home cooking, not a confirmed copy of a branded product’s formula.
Copycat sauce ingredients
A slurry is starch mixed with cold liquid before it goes into hot sauce. Mixing first helps the cornstarch spread evenly instead of forming dry pockets. Measure the ingredients before heating so you can focus on stirring once the sauce is on the stove.
| Ingredient | Amount | What it does |
|---|---|---|
| Low-sodium chicken broth | ¾ cup | Provides the main liquid and savory flavor |
| Soy sauce | 3 tablespoons | Adds salt and a deep, savory taste |
| Sugar | 1 tablespoon | Balances the soy and vinegar |
| Rice vinegar | 1 teaspoon | Adds a mild tang |
| Garlic powder | ½ teaspoon | Adds a gentle garlic note |
| Ground ginger | ¼ teaspoon | Adds warm spice |
| Cornstarch | 1½ tablespoons | Thickens the sauce |
| Cold water | 2 tablespoons | Mixes with cornstarch to make the slurry |
Low-sodium broth gives you more room to adjust salt at the end. Soy sauce brands vary in saltiness, so taste before adding more. You do not need oil to make the sauce. If you choose to sauté aromatics first, use a small amount of refined canola oil, not a large pool.
Choose a suitable saucepan
A small stainless-steel or intact enamel saucepan works well. These materials are suitable for a salty, mildly acidic sauce. Avoid prolonged cooking in bare aluminum or unlined copper, which can react with the sauce during extended contact.
Induction cooktops work only with a magnetic-compatible pan. Check the pan maker’s guidance if you are unsure. A nonstick saucepan is another option, but follow its use instructions. PTFE coating limits depend on the product; many makers specify a ceiling near 500°F (260°C), but that is not a universal safe limit. Do not heat an empty nonstick pan, and do not exceed its stated rating.
How to make the sauce step by step
The key is to prepare the slurry before the broth mixture gets hot. Then bring the liquid to a gentle simmer and add the slurry slowly while whisking. This lets the starch thicken the sauce smoothly and gives you time to stop when it coats a spoon.
1. Mix the slurry and measure
Whisk the cornstarch and cold water in a small bowl until smooth. Set it near the stove. Measure the broth, soy sauce, sugar, vinegar, garlic powder, and ginger before turning on the heat.
Do not sprinkle dry cornstarch straight into hot liquid. It can clump before it has a chance to mix in. If the prepared slurry sits while you work, stir it again just before adding it; starch settles to the bottom.
2. Heat the sauce base
Combine the broth, soy sauce, sugar, vinegar, garlic powder, and ginger in the saucepan. Set the burner to medium and stir as the mixture warms, helping the sugar dissolve. Bring it to a gentle simmer rather than a hard, rolling boil.
A gentle simmer is about 185–203°F (85–95°C), though the way a liquid bubbles can vary with altitude and stove. Cornstarch begins to gelatinize, or swell and thicken in liquid, around 140–167°F (60–75°C). Let the sauce reach a simmer so the starch can thicken fully after you add it.
3. Add the slurry and simmer briefly
Stir the slurry again. Pour it into the saucepan gradually while whisking the sauce. Keep whisking as the sauce comes back to a gentle simmer, then cook for 1–2 minutes, until it looks glossy and coats a spoon.
Lower the heat if the bubbles become vigorous. Extended or forceful boiling can weaken a starch-thickened sauce, so avoid leaving it unattended to reduce. If it seems too thick, whisk in a splash of broth.
4. Taste and finish
Taste the sauce after it thickens. Add soy sauce or sugar in small amounts if you want a saltier or sweeter result, tasting after each addition. For wok cooking, add the sauce near the end and toss briefly to coat the food.
Transfer the finished sauce from the pan promptly. Long cooking or repeated reheating can concentrate salt and sugar, making it overly salty and sticky. Building on this, it is easier to thin a sauce with broth than to correct one that has reduced too far.
How to adjust flavor and thickness
The sauce should be thick enough to cling to vegetables or meat without hiding them. Small changes are best because soy sauce, broth, and cornstarch all affect the final balance. Use the table as a guide, then taste before making another adjustment.
| If the sauce is… | Try this | Avoid this |
|---|---|---|
| Too thick | Whisk in broth, 1 tablespoon at a time | Pouring in a large amount all at once |
| Too thin | Mix a little more cornstarch with cold water, then add gradually and simmer | Adding dry starch to the hot pan |
| Too salty | Stir in broth and taste again | Adding more soy sauce |
| Too sweet | Add a small splash of broth or a few drops of rice vinegar | Adding a large amount of vinegar |
| Too mild | Add soy sauce a little at a time | Salting heavily before tasting |
For a thinner sauce, begin with less than the listed cornstarch slurry. For a thicker result, use the full amount and allow the sauce to simmer briefly. If you add extra slurry, make only a small amount at a time and let the sauce simmer again before deciding whether it needs more.
Practical kitchen scenarios and serving
These examples show how the same sauce behaves in common home-cooking situations. They are practical troubleshooting cases, not tests of the branded sauce or claims about its exact formulation. In each case, keep the sauce in control: coat the food, taste, and adjust before serving.
When vegetables release water
Vegetables can release liquid as they cook, which may loosen the sauce. Cook the vegetables until they are as tender as you like, then add the sauce near the end and toss. If the finished dish still looks thin, remove the food and simmer the sauce briefly, or use a small additional slurry.
When sauce tightens in a wok
A hot wok and a short toss can make the sauce seem thicker than it did in the saucepan. Add a splash of broth and toss again. Do not keep reducing it to force it onto the food; that can make it too salty and sticky.
When serving rice or meat
Spoon the sauce over chop suey vegetables, chicken, pork, or rice, using enough to coat without drowning the ingredients. If you are serving it over several portions, keep extra sauce warm at or above 135°F (57°C). Transfer it to a suitable container rather than leaving it to reduce in the cooking pan.
Storage, reheating, and pan care
Handle leftovers with time and temperature in mind. Keep sauce for service at or above 135°F (57°C), or cool and refrigerate it promptly. Refrigerate leftovers at or below 40°F (4°C) within 2 hours, or within 1 hour if the room or outdoor temperature is above 90°F (32°C).
Reheat leftovers to 165°F (74°C). The sauce may become thicker after chilling or reheating, so whisk in a splash of broth as needed. Stir while reheating, and avoid repeated heating and cooling, which can reduce the sauce’s quality and make its texture harder to manage.
Let the pan cool gradually. Do not pour cold water into a very hot pan; a sharp temperature change can cause thermal shock or warping. Once the pan is safe to handle, wash stainless steel or enamel with warm water and detergent. For stuck starch, soak with warm water before gentle scrubbing.
If you used carbon steel or cast iron, do not store this sauce in the pan. Rinse the pan promptly, dry it fully, and restore a thin oil film if washing removed its seasoning. The sauce’s salt and mild acidity make prolonged contact a poor choice for these pans.
Frequently asked questions
These quick answers cover common questions about making, adjusting, and storing this home-style chop suey sauce. The recipe is designed as a practical approximation, so taste and texture can vary with your broth, soy sauce, pan, and heat. Use the same gentle simmer and gradual adjustments each time.
Is this an exact La Choy sauce recipe?
No. It is a home-style approximation. The brand’s proprietary formula is not verified here.
How much sauce does this recipe make?
It makes about 1 cup, depending on how much liquid evaporates while it simmers.
Can I use regular soy sauce?
Yes. Regular soy sauce works, but the sauce may taste saltier. Taste before adding more soy sauce.
Can I make it without chicken broth?
You can use another broth, but it will change the flavor. Choose a low-sodium option if you want more control over salt.
Why did my sauce turn lumpy?
The cornstarch may have gone in dry, or the slurry may not have been smooth. Mix starch with cold water first, stir it again, then add it gradually while whisking.
Can I prepare the sauce ahead of time?
Yes. Cool and refrigerate it promptly, then reheat it to 165°F (74°C). Whisk in broth if it thickens too much.
How do I keep the sauce warm for serving?
Keep it at or above 135°F (57°C). Stir as needed, and do not leave it to reduce for a long time.
Can I freeze the sauce?
This recipe does not require freezing. If you choose to freeze leftovers, the texture may change after thawing because of the cornstarch; whisk well during reheating and adjust with broth.
The reliable method in brief
Measure first, make a smooth cold-water slurry, and heat the sauce base to a gentle simmer. Whisk in the starch gradually, cook just until glossy, then taste and adjust. Serve promptly, store leftovers safely, and use a suitable pan. Those small habits make the sauce easier to repeat and help prevent lumps, excess salt, and scorching.
(This article was written by one of our staff writers, Daniel M. Whitaker. Visit our Meet the Team page.)
