Mary Berry Sweet And Sour Chicken Recipe

Mary Berry Sweet And Sour Chicken Recipe is a delightful dish that combines tender chicken pieces with a vibrant sweet and sour sauce. The result is a beautifully glossy dish with succulent chicken and a tangy, fruity sauce that bursts with flavour. The balance of sweet and sour is achieved by carefully adjusting the vinegar and sugar, ensuring a perfect harmony of tastes.

This dish is perfect for a family dinner or a casual get-together, filling the kitchen with a mouth-watering aroma as it cooks. The key to this recipe is achieving the right consistency in the sauce, which should be thick enough to coat the chicken but not so thick that it becomes gloopy. Mary Berry’s version stands out with its use of fresh pineapple and peppers, adding a lovely crunch and sweetness that complements the chicken perfectly.

Ingredients

For the Chicken

• 500g chicken breast, cut into bite-sized pieces
• 2 tbsp cornflour
• 1 tbsp vegetable oil
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1 onion, sliced
• 100g fresh pineapple, cut into chunks
• 1 tsp salt

For the Sauce

• 2 tbsp soy sauce
• 3 tbsp rice vinegar
• 3 tbsp ketchup
• 2 tbsp brown sugar
• 1 tbsp cornflour mixed with 2 tbsp water
• 1 tsp ginger, grated
• 1 clove garlic, minced

How to Make Mary Berry Sweet And Sour Chicken Recipe

Prepare the Chicken

Toss the chicken pieces in cornflour and salt until evenly coated. This step helps to seal in the juices and gives the chicken a nice crispy exterior once cooked.

Cook the Chicken

Heat the vegetable oil in a large pan over medium heat. Add the chicken pieces and cook for about 5-7 minutes until golden brown and cooked through. Remove from the pan and set aside.

Sauté the Vegetables

In the same pan, add the sliced red and green peppers, onion, and pineapple chunks. Sauté for about 5 minutes until the vegetables are slightly softened but still retain some crunch.

Make the Sauce

In a small bowl, mix together the soy sauce, rice vinegar, ketchup, brown sugar, grated ginger, and minced garlic. This combination creates the classic sweet and sour flavour profile.

Thicken the Sauce

Pour the sauce mixture into the pan with the vegetables. Add the cornflour slurry and stir continuously until the sauce thickens and becomes glossy. This step ensures the sauce clings to the chicken and vegetables perfectly.

Combine Chicken and Sauce

Return the cooked chicken to the pan, stirring to coat each piece in the sauce. Cook for an additional 2-3 minutes to heat through and allow the flavours to meld.

Finish and Serve

Once the chicken is heated through, check the seasoning and adjust if necessary. Serve immediately, garnished with extra pineapple chunks or sliced spring onions if desired.

Recipe Tips

• Coat the chicken in cornflour to ensure a crispy exterior — this helps lock in moisture during cooking.
• Use fresh pineapple for the best flavour and texture — canned pineapple can be too sweet and mushy.
• Adjust the vinegar and sugar to taste — everyone has a different preference for sweet and sour balance.
• Cook the vegetables until just tender — overcooking will make them lose their vibrant colour and crunch.
• Stir the sauce continuously as it thickens — this prevents lumps and ensures an even consistency.
• Serve immediately after cooking — the sauce will thicken further as it cools, so it’s best served hot.

Healthy Alternatives / Variations

• Add sliced mushrooms for an earthy flavour.
• Use tofu instead of chicken for a vegetarian version.
• Include a splash of orange juice for a citrus twist.
• Add a pinch of chilli flakes for a spicy kick.
• Swap brown sugar for honey for a different sweetness.

Ingredient Substitutions

• Use chicken thighs instead of breast for a juicier texture.
• Replace rice vinegar with apple cider vinegar if unavailable.
• Substitute brown sugar with white sugar or honey.
• Use canned pineapple if fresh is not available.

How to Serve

Serve the Mary Berry Sweet And Sour Chicken Recipe hot over a bed of steamed rice or alongside noodles. The rice or noodles will soak up the delicious sauce, making every bite a flavourful experience.

Pairing Ideas

Pair this dish with a light, crisp white wine such as Sauvignon Blanc or a fruity rosé. For a non-alcoholic option, a chilled glass of sparkling water with a slice of lime complements the sweet and sour flavours beautifully.

How to Store Leftovers

Fridge

Store any leftovers in an airtight container in the fridge for up to 2 days.

Freezer

You can freeze the cooked chicken and sauce in a suitable container for up to 1 month. Thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a pan over low heat until piping hot, adding a splash of water if the sauce is too thick.

Nutrition (per serving, approx.)

• Calories: 320 kcal
• Carbohydrates: 25g
• Protein: 28g
• Fat: 10g

FAQs

Can I use other vegetables in this recipe?

Yes, feel free to add vegetables like broccoli, carrots, or snap peas. Just ensure they are cut into similar sizes for even cooking.

How do I prevent the chicken from becoming dry?

Coating the chicken in cornflour helps seal in moisture. Also, avoid overcooking the chicken pieces to keep them tender.

Can I make this dish ahead of time?

You can prepare the sauce and chop the vegetables in advance, but it’s best to cook the chicken just before serving for the best texture.

Is there a way to make this dish spicier?

Yes, you can add chilli flakes or a splash of hot sauce to the sauce mixture for an extra kick.

Mary Berry Sweet And Sour Chicken Recipe

Recipe by Eleanor HayesCourse: Main CourseCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Sweet And Sour Chicken Recipe combines tender chicken with a vibrant, tangy sauce. Perfect for a family dinner.

Ingredients

• 500g chicken breast, cut into bite-sized pieces

• 2 tbsp cornflour

• 1 tbsp vegetable oil

• 1 red pepper, sliced

• 1 green pepper, sliced

• 1 onion, sliced

• 100g fresh pineapple, cut into chunks

• 1 tsp salt

• 2 tbsp soy sauce

• 3 tbsp rice vinegar

• 3 tbsp ketchup

• 2 tbsp brown sugar

• 1 tbsp cornflour mixed with 2 tbsp water

• 1 tsp ginger, grated

• 1 clove garlic, minced

Directions

• Toss the chicken pieces in cornflour and salt until evenly coated.
• Heat the vegetable oil in a large pan and cook the chicken until golden brown and cooked through.
• Add the sliced peppers, onion, and pineapple to the pan and sauté until slightly softened.
• Mix soy sauce, rice vinegar, ketchup, brown sugar, ginger, and garlic to make the sauce.
• Pour the sauce into the pan and add the cornflour slurry, stirring until thickened.
• Return the chicken to the pan, stirring to coat in the sauce, and heat through.
• Serve immediately, garnished as desired.

Notes

• Coat the chicken in cornflour to ensure a crispy exterior — this helps lock in moisture during cooking.
• Use fresh pineapple for the best flavour and texture — canned pineapple can be too sweet and mushy.
• Adjust the vinegar and sugar to taste — everyone has a different preference for sweet and sour balance.
• Cook the vegetables until just tender — overcooking will make them lose their vibrant colour and crunch.
• Stir the sauce continuously as it thickens — this prevents lumps and ensures an even consistency.
• Serve immediately after cooking — the sauce will thicken further as it cools, so it’s best served hot.