Takeout can't compare to the freshness of homemade. There are virtually no specialty ingredients in this dish, except perhaps for the sherry -- but, that could easily be swapped for whatever spirits you have in the house, like scotch or bourbon, or simply left out. Everything else you probably already have in the cupboard or fridge. And, I'd bet you can make it in the same time it takes to wait for delivery.
We had friends over for dinner, so I made a double batch, which serves 5-6. Again, the rights to this recipe and cook book belong exclusively to Joyce Chen Foods and the Chen family, and I've referenced them here with their permission. Here's how I made it:
Chicken:
Canola oil
3 lbs boneless chicken breast (at room temperature)
3 Tbsp dry sherry
3 Tbsp low-sodium soy sauce
5-6 Tbsp corn starch
Mix everything except the oil in a large bowl. Heat about a ¼" of oil in a large skillet until very hot, and fry chicken (in batches if needed) till golden brown and nearly cooked through. You also can deep fry it, if you prefer. Drain the chicken on a plate lined with paper towels and keep warm while you cook the sauce.
Sauce:
1 cup sugar
½ cup ketchup
⅔ cup pineapple juice (or water)
1 cup cider vinegar
4 Tbsp low-sodium soy sauce
Canola oil
2 cloves garlic, crushed but left whole
4 Tbsp corn starch mixed with ⅔ cup water
1 can (20 oz.) pineapple chunks
Mix the first five ingredients in a bowl and set aside. Heat a little oil over medium-high heat in a clean skillet and saute the garlic till golden then remove it (you only want to flavor the oil). Add the vinegar mixture and, when it boils, add the corn starch slurry. Stir until the mixture thickens and clears. Add the pineapple and chicken and stir gently till combined. Simmer for 5 minutes to finish cooking the chicken. Serve immediately over rice.
Xiǎngshòu! (Enjoy!)
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