Mary Berry Sweet and Sour Chicken
If you want a comforting, flavour-packed meal that is easy to make, the Mary Berry Sweet and Sour Chicken Recipe is a great choice. Mary Berry creates a sweet and sour recipe that feels better than a takeaway, yet it is completely homemade and healthier. The mix of a glossy sauce, tangy sauce, sweet and tangy sauce, sweet notes, and sharp flavours gives every bite a satisfying taste. The crispy chicken, crispy coating, tender chicken, and juicy chicken pieces cut into bite-sized pieces deliver light crispness, a sticky finish, and a rich sauce that reminds me of a nostalgic takeaway, only lighter, brighter, and much classier. It is a straightforward recipe that even home cooks can enjoy for a cosy midweek meal or a relaxed weekend treat.
From my experience, success comes from good ingredients, smart timing, and careful prepare work rather than complicated steps. Inspired by British classics, the restaurant method, Chef’s Notes, shortcuts, and little secrets behind the dish help build culinary confidence with measured charm. You can cook it in 10 to 30 mins after less than 30 mins of preparation, and it serves 4. It is also dairy-free, egg-free, nut-free, and pregnancy-friendly, making it suitable for many families. Both The Hairy Bikers and Mary Berry Sweet And Sour Chicken recipes have inspired home versions, while Jump to Recipe, Print Recipe, and even Amazon listings such as £9.99 recipe guides make it easy to explore more ideas. Each serving provides around 310 kcal, 20g protein, 40g carbohydrates, 32g sugars, 7g fat, 1g saturates, 4g fibre, and 0.9g salt.
Ingredients
| Ingredient Category | Ingredients |
| Chicken | Boneless chicken breast, boneless chicken, skinless chicken breasts, chicken breast, chicken thighs, breast, thigh, 300g, 500g, 2 chicken breasts, bite-sized pieces, bite-sized chunks |
| Marinade & Batter | Marinade, salt, black pepper, pepper, cornflour, all-purpose flour, flour, baking powder, egg, beaten egg, egg white, batter, crunch, chilled water |
| Cooking Oil | Vegetable oil, sunflower oil, neutral oil, deep frying, frying, stir-frying, wok |
| Sweet and Sour Sauce | Tomato ketchup, ketchup, white vinegar, white wine vinegar, rice vinegar, caster sugar, golden caster sugar, white sugar, soft light brown sugar, soy sauce, dark soy sauce, pineapple juice, fresh pineapple juice, water, cornflour slurry, glossy sauce, umami, depth |
| Fruit | Pineapple, pineapple chunks, fresh pineapple, canned pineapple, tinned pineapple |
| Vegetables & Aromatics | Vegetables, onion, green pepper, red pepper, green bell pepper, red bell pepper, peppers, spring onions, garlic cloves, crushed garlic, fresh root ginger, ginger, peeled, finely grated, dried chilli flakes, freshly ground black pepper |
| Garnish | Sesame seeds |
| Cutting Style | Chunks, wedges, cubed, sliced, chopped, trimmed, diagonally sliced, seeds removed |
How to Make Mary Berry Sweet and Sour Chicken
To prepare the chicken, first prep the chicken by washing it and pat dry with kitchen paper. Place it in a bowl, season with salt and pepper, then toss and coat until evenly coated. In another bowl, whisk together the flours, baking powder, chilled water, and beaten egg to make a thick batter, then dip the chicken pieces into the batter. Heat the oil using vegetable oil or sunflower oil in a deep frying pan, non-stick frying pan, or wok over medium-high heat until the hot oil starts smoking and sizzles. Fry the chicken in small batches or fry in batches, avoid overcrowding so the meat does not steam, and cook for 5–6 minutes until golden, cooked through, and lightly coloured. Remove, drain on kitchen paper, then set aside. While the chicken rests, stir-fry or lightly sauté the onion, peppers, and other vegetables in a clean pan or cleaned-out wok over high heat for 3 to 4 minutes, allowing them to blister while staying tender and crisp, not soggy.
Next, prepare the sauce in a separate bowl and stir together ketchup, tomato ketchup, sugar, vinegar, soy sauce, dark soy sauce, pineapple juice, fresh pineapple juice, garlic, ginger, and chilli flakes. Check the taste and adjust with a pinch of sugar or a dash of vinegar until thoroughly combined and smooth. Cut pineapple slices into quarter lengthways, remove the central core, make thick slices, or use pineapple chunks instead. Bring the sauce to a simmer, let it bubble, then thicken it with a cornflour slurry, cornflour solution, or pineapple solution until it reaches a glossy consistency and forms a glossy sauce. Combine the chicken with the sauce, toss gently, coat evenly, and heat through for 1 minute or 30–60 seconds after the vegetables have cooked. If starting with a whole chicken breast, cut it into seven to nine pieces before cooking. The sauce usually finishes in 4 to 5 minutes or 4–5 minutes, while the chicken rests for about 20 minutes before frying. Finish by serving the dish serve immediately, serve hot, with steamed rice or noodles straight from the pan, and enjoy the wonderful smell.
Tips, Recipe Tips, and Common Mistakes
These tips, recipe tips, and common mistakes can make a big difference when preparing Mary Berry Sweet and Sour Chicken Recipe. For chicken crispy with a crispy coating, always fry in small batches instead of using an overcrowded pan. Overcrowding lowers the temperature, so make sure the oil hot enough before cooking and let it recover oil temperature between batches. I usually choose a neutral oil, vegetable oil, or sunflower oil for the best results. If you prefer bake instead of frying, try baking at 200°C (400°F) for 20 minutes or 25 minutes, turning halfway for even cooking. If the watery sauce needs fixing, simply reduce it or thicken it with a cornstarch slurry or cornflour slurry. To avoid mushy vegetables or overcooked peppers, cook them over high heat for a short time until they have charred edges, not a stewed texture.
Another problem is batter falling off, which often happens when the dry chicken is not prepared properly. Pat the chicken with a paper towel, use chilling with chilled water, and let the temperature contrast help the batter stick. I always marinate the chicken and give it a short seasoning rest because skipping this step can leave a flat flavour. Adding extra vegetables and using less sugar also helps lower calories, making it perfect for a weekday dinner. Stay organised, prepare vegetables before you start, and use fresh pineapple, tinned pineapple, or pineapple chunks after they drain well. If you like the brightly coloured sauce often seen in Chinese takeaways, a little red food colouring creates the classic orangey-red look, although it is completely artificial. If you enjoy an even crispier version, try Hong Kong style sweet and sour.
Serving Suggestions
I always serve immediately because the Mary Berry Sweet and Sour Chicken Recipe tastes best while the coating is still crisp and the sauce is hot. You can serve hot with steamed white rice, steamed rice, or steamed jasmine rice, as each option is fluffy, neutral, and perfect for soaking up every bit of the sauce. If you want something more filling, egg fried rice or noodles are excellent choices and turn the meal into a complete dinner.
For extra freshness, add stir-fried greens or garlicky stir-fried greens made with bok choy or Chinese broccoli as a simple side dish. Finish with a garnish of spring onions and sesame seeds, then drizzle a little sesame oil and add fresh garlic if you enjoy a stronger flavour. I also like pairing this dish with a cold beer or a tart iced tea, as both help balance the richness and sweetness of the meal without overpowering the chicken.
Storage and Reheating Tips
Good storage keeps Mary Berry Sweet and Sour Chicken Recipe fresh and tasty for later. Do not leave the cooked chicken at room temperature for more than 2 hours. Move any leftovers into an airtight container and keep them in the refrigerator or fridge for up to 3 days or 3–4 days. For longer storage, freeze the cooled chicken and sauce separately in the freezer for up to 2 months. When ready to eat, defrost it overnight in the fridge before warming. This simple method helps prevent the coating from becoming too soften and keeps the flavour delicious.
For reheating, I prefer the oven because it helps bring back some crispiness. Reheat at 180°C (350°F) for 20–25 minutes, keeping the dish covered with foil for the first 10 minutes, then uncover it to finish cooking. If the sauce feels too thick, add a splash of water. A microwave is quicker but gives a softer coating, while the stovetop works well if you reheat gently over medium heat, stirring halfway, or simply reheat thoroughly until the chicken is piping hot.
Nutrition
The nutrition of Mary Berry Sweet and Sour Chicken Recipe can change depending on the ingredients used, cooking method, and portion size. The approximate values may vary, but each serving is generally balanced enough for a family meal. Some versions provide around 310 kcal, 20g protein, 40g carbohydrates, 32g sugars, 7g fat, 1g saturates, 4g fibre, and 0.9g salt. These numbers are helpful if you prefer a lighter homemade version.
Other recipes can contain about 420 kcal, 28g protein, 38g carbohydrates, 18g fat, 3g saturated fat, and 780mg sodium, depending on the recipe and cooking style. I always treat these figures as a useful guide rather than exact numbers because the calories and other nutrients naturally change with different ingredients and serving sizes.
Mary Berry Sweet and Sour Chicken Recipe (FAQs)
Q: Can I use chicken thighs instead of chicken breast or boneless chicken?
A: Yes. Chicken thighs add more flavour and tenderness, while chicken breast or boneless chicken gives the dish a leaner texture.
Q: Can I make this recipe ahead of time?
A: Yes. You can prepare the sauce, fry the chicken in advance, and combine before serving to keep the best texture.
Q: Is this recipe suitable for children?
A: Yes. The recipe is suitable for children because it is mildly sweet instead of overly sharp, making it suitable for all ages.
Q: How can I make it gluten-free?
A: Use gluten-free flour, replace soy sauce with tamari, and check ketchup brands to make sure they do not contain wheat.
Q: Can I bake instead of frying?
A: Yes. You can bake instead of frying, although the coating will be less crispy.
Q: Which vinegar is best for the sauce?
A: White vinegar is the classic choice, while rice vinegar gives a gentle tang. It is best to avoid malt vinegar if you want a lighter flavour.
Q: Can I add pineapple and extra vegetables?
A: Absolutely. You can use pineapple, fresh pineapple, tinned pineapple, or pineapple chunks. Great additions include vegetables such as carrots, baby corn, and snap peas.
Q: How can I make the recipe spicier?
A: Add chili flakes, sriracha, or diced fresh red chilli for extra heat. Cook the vegetables just until tender so they do not turn into mush.
Try More Recipes
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Mary Berry Sweet and Sour Chicken Recipe
Ingredients
Equipment
Method
- Wash and pat dry the chicken before cutting it into bite-sized pieces.
- Season with salt and black pepper.
- Mix cornflour, flour, baking powder, egg, and chilled water to make a smooth batter.
- Coat each chicken piece evenly in the batter.
- Heat vegetable oil in a wok or deep frying pan.
- Fry the chicken in small batches until golden and crispy.
- Remove and drain on kitchen paper.
- Stir-fry the onion, peppers, garlic, and ginger for 3–4 minutes.
- Mix ketchup, sugar, vinegar, soy sauce, pineapple juice, and cornflour slurry in a bowl.
- Pour the sauce into the vegetables and simmer until glossy.
- Add pineapple chunks.
- Return the fried chicken to the wok and toss until fully coated.
- Cook for another 1–2 minutes.
- Garnish with spring onions and sesame seeds.
- Serve immediately with steamed rice or noodles.
Notes
- Fry the chicken in small batches to keep it crispy.
- Don’t overcrowd the pan.
- Fresh pineapple gives the best flavour, but canned pineapple also works.
- Rice vinegar creates a milder tang than white vinegar.
- Adjust the sugar to suit your taste.
- Add chilli flakes or sriracha if you like extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Reheat in the oven for the crispiest texture.
- Freeze for up to 2 months.
- Serve with steamed jasmine rice, egg fried rice, noodles, or stir-fried vegetables.
