Tong cho chicken is sweet and sticky and spicy. In fact, it is a near perfect blend of these things. The sauce is served with little nuggets of fried chicken, which is just icing on the cake. I have wondered for years how to duplicate that sauce. I haven't yet found it, but this chicken is a nice mix of sweet, sticky, and spicy. I keep it a little healthier by using seared chicken and adding in some vegetables and fruit, and although it's not tong cho chicken, I'm pretty satisfied with the results.
Start with some boneless, skinless chicken breasts, tenders, or thighs. I generally use breasts, but have used the others at different times. If the breasts are large, I suggest cutting them into two or three strips of reasonable size.
When the chicken is browned on both sides, remove it from the pan and set it aside. If using peppers and onions, cook those now. If not, drain the oil from the pan and get the sauce ready.
Let this boil until the preserves are dissolved and the sauce begins to thicken. Then return the chicken to the pan and cook until done.
Then add a can of pineapple chunks, and cook about 1 minute more until warmed through.
Taste and add more hot sauce, if desired. A cornstarch slurry can be added, if the sauce is too thin. I should have done that on this night, but we were out of cornstarch, so we just had really thin sauce. Serve with rice, and enjoy!