Mary Berry Sweet and Sour Chicken Recipe

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This Mary Berry Sweet and Sour Chicken is a comforting, flavour-packed dish with tender chicken pieces coated in a glossy, tangy sauce. The balance of sweet and sharp flavours makes it incredibly satisfying, with a light crispness to the chicken and a rich, sticky finish. It’s a straightforward recipe, ideal for home cooks of all levels, and comes together in under an hour. Perfect for a cosy midweek meal or a simple weekend treat.

Ingredients

For the Chicken

500g boneless chicken breast, cut into bite-sized pieces
2 tbsp cornflour
1 tsp salt
½ tsp black pepper
1 egg, beaten
100ml vegetable oil, for frying

For the Sweet and Sour Sauce

3 tbsp tomato ketchup
2 tbsp white vinegar
3 tbsp caster sugar
2 tbsp soy sauce
1 tbsp cornflour mixed with 2 tbsp water
150ml pineapple juice

For the Vegetables

1 red pepper, sliced
1 green pepper, sliced
1 onion, cut into chunks
150g pineapple chunks (fresh or canned)

How to Make Mary Berry Sweet and Sour Chicken

Prepare the chicken: Place the chicken pieces in a bowl. Season with salt and pepper, then toss in cornflour until evenly coated. Dip each piece into the beaten egg.
Heat the oil: Pour vegetable oil into a deep frying pan or wok and heat over medium-high until hot but not smoking.
Fry the chicken: Fry the coated chicken pieces in batches for 4 to 5 minutes until golden and cooked through. Remove and drain on kitchen paper.
Prepare the sauce: In a bowl, mix ketchup, vinegar, sugar, soy sauce, and pineapple juice until smooth.
Cook the vegetables: In a clean pan or wok, lightly sauté the peppers and onion for 3 to 4 minutes until just tender but still crisp.
Add the sauce: Pour the prepared sauce into the pan and bring to a gentle simmer.
Thicken the sauce: Stir in the cornflour slurry and cook until the sauce thickens to a glossy consistency.
Combine and finish: Add the fried chicken and pineapple chunks to the sauce. Toss well to coat evenly and heat through for 2 to 3 minutes before serving.

Tips

How do I keep the chicken crispy?

Fry the chicken in small batches and avoid overcrowding the pan. Add it to the sauce just before serving to maintain its texture.

Can I make the sauce less sweet?

Reduce the sugar slightly and add a little extra vinegar or soy sauce to balance the flavours.

What oil is best for frying?

Use a neutral oil such as vegetable or sunflower oil for the best results.

Can I bake the chicken instead of frying?

Yes, bake at 200°C for about 20 minutes, turning halfway, though the texture will be less crisp.

Serving Suggestions

Serve hot with steamed white rice
Pair with egg fried rice or noodles
Add a side of stir-fried greens
Garnish with spring onions or sesame seeds

Storage

At Room Temperature

Do not leave out for more than 2 hours once cooked.

In the Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

In the Freezer

Freeze for up to 2 months. Defrost overnight in the fridge and reheat gently.

Nutrition

Calories: 420 kcal
Carbohydrates: 38g
Protein: 28g
Fat: 18g
Saturated Fat: 3g
Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use chicken thighs instead of breast?

Yes, chicken thighs work well and add extra flavour and tenderness to the dish.

Can I make this dish ahead of time?

You can prepare the sauce and fry the chicken in advance, but combine them just before serving for best texture.

Is this recipe suitable for children?

Yes, the sauce is mildly sweet and not overly sharp, making it suitable for all ages.

Can I add other vegetables?

Absolutely, carrots, baby corn, or snap peas make great additions to this dish.