Mary Berry Sweet and Sour Chicken Recipe

This Mary Berry Sweet and Sour Chicken Recipe is an easy and crispy take on the classic, which is made with pineapple juice and rice vinegar. It’s the perfect weeknight dinner, ready in about 35 minutes.

Mary Berry Sweet and Sour Chicken Recipe Ingredients

For the Crispy Chicken:

• 4 skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 large egg, beaten
• 4 tbsp cornflour
• 2 tbsp plain flour
• ½ tsp salt
• ¼ tsp white pepper
• Vegetable oil, for frying

For the Sweet and Sour Sauce:

• 1 tbsp vegetable oil
• 1 onion, cut into chunks
• 2 bell peppers (e.g., one red, one green), deseeded and cut into chunks
• 400g can of pineapple chunks in juice
• 2 tbsp tomato ketchup
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornflour, mixed with 2 tbsp cold water (cornflour slurry)

How To Make Mary Berry Sweet and Sour Chicken

1. Coat the Chicken: In a bowl, mix the cornflour, plain flour, salt, and white pepper. Place the beaten egg in another bowl. Dip each piece of chicken first into the egg, then into the flour mixture, ensuring it’s well-coated.
2. Fry the Chicken: Heat about 2-3 inches of vegetable oil in a wok or deep pan over medium-high heat. Carefully add the coated chicken in batches, being sure not to overcrowd the pan. Fry for 4-5 minutes on each side until golden, crispy, and cooked through. Remove with a slotted spoon and drain on paper towels.
3. Sauté the Vegetables: Carefully discard most of the oil from the pan, leaving about 1 tablespoon. Add the onion and bell peppers and stir-fry for 3-4 minutes until they begin to soften but still have a slight crunch.
4. Make the Sauce: Drain the pineapple chunks, reserving all the juice. Add the pineapple juice, ketchup, rice vinegar, soy sauce, and brown sugar to the pan with the vegetables. Stir well and bring to a simmer.
5. Thicken the Sauce: Pour in the cornflour slurry and stir continuously. Let the sauce simmer and bubble for 1-2 minutes until it has thickened and become glossy.
6. Combine and Serve: Add the pineapple chunks and the crispy chicken to the pan. Gently toss everything together for about a minute to coat the chicken in the sauce. Serve immediately with rice.

Recipe Tips

• How do I get the chicken extra crispy? The key is the cornflour coating and ensuring the oil is hot enough. For an even crispier result (a technique called double-frying), you can fry the chicken for 2-3 minutes, remove it, and then fry it again for another 1-2 minutes just before serving.
• Can I bake the chicken instead of frying it? Yes. For a healthier version, coat the chicken as directed, place it on a wire rack on a baking sheet, and spray generously with cooking oil. Bake at 200°C / 400°F for 15-20 minutes, turning halfway, until golden and cooked through.
• How do I adjust the sweet and sour balance? This sauce is easily adjustable. If you prefer it tangier, add a little more rice vinegar. If you like it sweeter, add a bit more brown sugar or pineapple juice.
• Can I prepare parts of this dish in advance? Yes, you can chop all the vegetables and mix the sauce ingredients (except the cornflour slurry) ahead of time. You can also coat the chicken and keep it in the fridge for a few hours before frying. For best results, fry the chicken just before you plan to serve.

What To Serve With Sweet and Sour Chicken

This takeout classic is best served with simple sides that complement the vibrant sauce.

• Fluffy steamed jasmine or basmati rice.
• Simple egg-fried rice.
• Plain egg noodles.
• A side of steamed broccoli or pak choi.

How To Store Sweet and Sour Chicken

Refrigerate: This dish is best eaten immediately as the chicken will lose its crispiness. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Freeze: It is not recommended to freeze the finished dish, as the texture of the chicken coating will become soggy upon reheating.

Sweet and Sour Chicken Nutrition Facts

• Serving Size: 1/4 of the recipe
• Calories: 650kcal
• Carbohydrates: 60g
• Sugars: 30g
• Fat: 30g
• Protein: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Chicken Tartiflette​ Recipe
• Mary Berry Chicken Chasseur​ Recipe
• Mary Berry Chicken and Ham Pie Recipe

Mary Berry Sweet and Sour Chicken Recipe

Author: Chloe Saidani Cooking Method:Stir-Frying Cuisine:British-Chinese Fusion Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: minutesTotal time: 35 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:650 kcal Best Season:Available

Description

: A quick and easy homemade version of the takeout favorite, featuring crispy coated chicken pieces tossed in a glossy, perfectly balanced sweet and tangy sauce with peppers and pineapple.

Ingredients

• 4 chicken breasts, cubed
• 1 egg, beaten
• 4 tbsp cornflour & 2 tbsp plain flour
• Vegetable oil, for frying
• 1 onion & 2 bell peppers
• 400g can pineapple chunks in juice
• 2 tbsp tomato ketchup
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 1 tbsp brown sugar
• 1 tbsp cornflour, for slurry

Instructions

1. Coat chicken pieces in beaten egg, then in a mixture of cornflour, flour, salt, and pepper.
2. Shallow-fry the chicken in batches until golden and crispy; set aside.
3. In the same pan, stir-fry the onion and peppers for 3-4 minutes.
4. Add the reserved pineapple juice, ketchup, vinegar, soy sauce, and sugar; bring to a simmer.
5. Stir in a cornflour slurry to thicken the sauce until glossy.
6. Add the pineapple chunks and the crispy chicken back to the pan.
7. Toss gently to coat everything in the sauce and serve immediately.

Notes

• Don’t Overcrowd the Pan: Frying the chicken in batches is the most important step for getting a truly crispy result. Overcrowding will steam the chicken instead of frying it.
• Sauce Consistency: The sauce should be thick enough to coat the back of a spoon. If it’s too thin, add a little more cornflour slurry; if it’s too thick, thin it with a splash of water or pineapple juice.
• Serve Immediately: Once the crispy chicken hits the wet sauce, it will start to soften. For the best texture, serve the dish as soon as you’ve tossed everything together.
• White Pepper: Using white pepper for the coating is a subtle touch common in Chinese-style dishes that provides a different kind of warmth than black pepper without adding black flecks.

Keywords:Mary Berry Sweet and Sour Chicken Recipe