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Mary Berry Sweet and Sour Chicken Recipe
Saim Thour

Mary Berry Sweet and Sour Chicken Recipe

Make Mary Berry Sweet and Sour Chicken with crispy chicken, glossy sweet and sour sauce, fresh vegetables, and pineapple. Easy homemade recipe ready in under 1 hour.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 People
Course: Main Course
Cuisine: british
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 500 g boneless chicken breast cut into bite-sized pieces
  • 2 tbsp cornflour
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • 4 tbsp chilled water
  • 1 tsp salt
  • ½ tsp black pepper
  • Vegetable oil for frying
For the Sweet and Sour Sauce
  • 3 tbsp tomato ketchup
  • 3 tbsp caster sugar
  • 2 tbsp white vinegar
  • 1 tbsp dark soy sauce
  • 150 ml pineapple juice
  • 1 tbsp cornflour mixed with 2 tbsp water
Vegetables
  • 1 onion cut into chunks
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 150 g pineapple chunks
  • 2 spring onions sliced
  • 1 tsp grated fresh ginger
  • 2 garlic cloves minced
  • Sesame seeds for garnish (optional)

Equipment

  • Kitchen paper towels
  • Serving bowl
  • Slotted spoon
  • Kitchen tongs
  • Wooden spatula
  • Deep frying pan
  • Wok or large frying pan
  • Chopping Board
  • Sharp Knife
  • Whisk
  • Measuring cups and spoons
  • Small mixing bowl
  • Large Mixing Bowl

Method
 

  1. Wash and pat dry the chicken before cutting it into bite-sized pieces.
  2. Season with salt and black pepper.
  3. Mix cornflour, flour, baking powder, egg, and chilled water to make a smooth batter.
  4. Coat each chicken piece evenly in the batter.
  5. Heat vegetable oil in a wok or deep frying pan.
  6. Fry the chicken in small batches until golden and crispy.
  7. Remove and drain on kitchen paper.
  8. Stir-fry the onion, peppers, garlic, and ginger for 3–4 minutes.
  9. Mix ketchup, sugar, vinegar, soy sauce, pineapple juice, and cornflour slurry in a bowl.
  10. Pour the sauce into the vegetables and simmer until glossy.
  11. Add pineapple chunks.
  12. Return the fried chicken to the wok and toss until fully coated.
  13. Cook for another 1–2 minutes.
  14. Garnish with spring onions and sesame seeds.
  15. 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.