Ekani Ella This Mary Berry Sweet and Sour Chicken is a balanced, family-friendly dish that brings together tender chicken, crisp vegetables, and a glossy sauce that hits sweet, tangy, and savoury notes in one bite. It’s lighter than takeaway versions, quick to cook, and easy to control for sweetness and sharpness at home.
Ideal for weeknight dinners or casual entertaining, the cooking time is short and the method is straightforward. Inspired by the dependable approach of Mary Berry, this recipe focuses on clean flavours, gentle frying, and a sauce that coats without overpowering.
What Is Mary Berry Sweet and Sour Chicken?
Mary Berry Sweet and Sour Chicken is a stir-fried chicken dish finished in a classic sweet-and-sour sauce made with vinegar, ketchup, sugar, and soy. The chicken stays juicy, the vegetables keep their bite, and the sauce thickens just enough to cling to every piece.
It’s typically served hot with steamed rice or noodles.
Why This Recipe Is Worth Trying
- Balanced sauce – sweet and tangy without being sharp
- Juicy chicken – quick cooking keeps it tender
- Fast preparation – ready in under 30 minutes
- Customisable heat – easy to keep mild or add spice
- Everyday ingredients – no specialist items
Essential Ingredients to Make Mary Berry Sweet and Sour Chicken
- Chicken breast – 500 g, cut into bite-size pieces
- Cornflour – 2 tbsp
- Vegetable oil – 2 tbsp
- Onion – 1 large, sliced
- Red bell pepper – 1, sliced
- Pineapple chunks – 200 g (fresh or tinned, drained)
For the sweet and sour sauce
- Tomato ketchup – 4 tbsp
- White wine vinegar – 3 tbsp
- Light soy sauce – 2 tbsp
- Soft brown sugar – 3 tbsp
- Cornflour – 1 tsp
- Water – 100 ml
Handy Kitchen Tools for Best Results
- Large frying pan or wok
- Mixing bowl
- Wooden spoon
- Measuring spoons
- Sharp knife and chopping board
Step-by-Step Guide to Making Mary Berry Sweet and Sour Chicken
- Prepare the chicken – Toss the chicken pieces with cornflour until lightly coated. This helps seal in moisture and gives the sauce something to cling to later.
- Mix the sauce – In a small bowl, whisk together ketchup, vinegar, soy sauce, sugar, cornflour, and water until smooth. This prevents lumps and ensures even thickening.
- Heat the pan – Warm the oil in a large pan over medium-high heat. The pan should be hot enough to sizzle without smoking.
- Cook the chicken – Add the chicken in a single layer and cook, turning, until lightly golden and just cooked through. Remove to a plate to avoid overcooking.
- Soften the vegetables – Add the onion and pepper to the same pan. Stir-fry until softened but still slightly crisp, keeping colour and texture.
- Combine and sauce – Return the chicken to the pan, add the pineapple, then pour in the sauce. Stir gently as it bubbles and thickens, coating everything evenly.
- Finish and serve – Cook for a final minute until glossy and heated through. Taste and adjust with a splash more vinegar or sugar if needed.
What I Got Wrong (And How I Fixed It)
- Dry chicken – Cooking too long caused this; removing it early fixed the texture.
- Thin sauce – Skipping cornflour led to this; adding it solved the issue.
- Over-soft vegetables – Lower heat kept them crisp.
- Too sharp flavour – Balancing with a little extra sugar worked well.
Healthier Version of Mary Berry Sweet and Sour Chicken
For a lighter dish, reduce the sugar slightly and use less oil. Adding extra vegetables like courgette or broccoli increases volume without adding heaviness.
Ingredient Substitutions for Mary Berry Sweet and Sour Chicken
- Chicken breast (500 g) – Chicken thigh for juiciness
- White wine vinegar (3 tbsp) – Rice vinegar for a softer tang
- Soft brown sugar (3 tbsp) – Honey, reduce slightly
- Pineapple (200 g) – Mango chunks for variation
Pairing Ideas: What to Serve With Mary Berry Sweet and Sour Chicken
- Steamed jasmine rice – Soaks up the sauce
- Egg fried rice – Adds richness
- Plain noodles – Light and filling
- Stir-fried greens – Keeps the meal balanced
- Cucumber salad – Adds freshness
Expert Tips to Make Perfect Mary Berry Sweet and Sour Chicken
- Coat chicken lightly – Too much cornflour turns sticky
- Pre-mix the sauce – Prevents lumps
- Cook chicken in batches – Avoids steaming
- Keep vegetables crisp – Texture matters
- Simmer briefly – Sauce thickens fast
- Taste before serving – Adjust balance easily
Creative Ways to Customize Mary Berry Sweet and Sour Chicken
- Spicy kick – Add chilli flakes or fresh chilli
- Extra crunch – Add cashews at the end
- Vegetable-forward – Include baby corn or sugar snaps
- Lighter sauce – Use passata instead of ketchup
- Baked version – Roast chicken, then toss in sauce
Storing Mary Berry Sweet and Sour Chicken the Right Way
- Cool completely first – Prevents condensation
- Airtight container – Keeps flavours fresh
- Refrigerate up to two days – Best texture
- Freeze without vegetables – Sauce and chicken freeze better alone
How to Reheat Mary Berry Sweet and Sour Chicken (If Needed)
Reheat gently in a pan over low heat with a splash of water to loosen the sauce. Stir frequently until hot through. Avoid high heat, as it can dry the chicken.
Nutritional Breakdown (Per Serving)
- Calories: ~420 kcal
- Carbohydrates: ~34 g
- Fats: ~14 g
- Protein: ~36 g
- Sugar: ~18 g
Mary Berry Sweet And Sour Chicken Recipe
Mary Berry Sweet and Sour Chicken is a stir-fried chicken dish finished in a classic sweet-and-sour sauce made with vinegar, ketchup, sugar, and soy. The chicken stays juicy, the vegetables keep their bite, and the sauce thickens just enough to cling to every piece.
It’s typically served hot with steamed rice or noodles.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
-
Chicken breast – 500 g, cut into bite-size pieces
-
Cornflour – 2 tbsp
-
Vegetable oil – 2 tbsp
-
Onion – 1 large, sliced
-
Red bell pepper – 1, sliced
-
Pineapple chunks – 200 g (fresh or tinned, drained)
For the sweet and sour sauce
-
Tomato ketchup – 4 tbsp
-
White wine vinegar – 3 tbsp
-
Light soy sauce – 2 tbsp
-
Soft brown sugar – 3 tbsp
-
Cornflour – 1 tsp
-
Water – 100 ml
Instructions
-
Prepare the chicken – Toss the chicken pieces with cornflour until lightly coated. This helps seal in moisture and gives the sauce something to cling to later.
-
Mix the sauce – In a small bowl, whisk together ketchup, vinegar, soy sauce, sugar, cornflour, and water until smooth. This prevents lumps and ensures even thickening.
-
Heat the pan – Warm the oil in a large pan over medium-high heat. The pan should be hot enough to sizzle without smoking.
-
Cook the chicken – Add the chicken in a single layer and cook, turning, until lightly golden and just cooked through. Remove to a plate to avoid overcooking.
-
Soften the vegetables – Add the onion and pepper to the same pan. Stir-fry until softened but still slightly crisp, keeping colour and texture.
-
Combine and sauce – Return the chicken to the pan, add the pineapple, then pour in the sauce. Stir gently as it bubbles and thickens, coating everything evenly.
-
Finish and serve – Cook for a final minute until glossy and heated through. Taste and adjust with a splash more vinegar or sugar if needed.
FAQs
How do I keep sweet and sour chicken from turning soggy?
To avoid soggy chicken, coat it lightly with cornflour and fry it quickly over medium-high heat. Removing the chicken from the pan once cooked and adding it back only when the sauce is ready helps keep the pieces tender rather than soft.
Why is my sweet and sour sauce too thin or watery?
A thin sauce usually means the cornflour wasn’t measured correctly or the sauce didn’t simmer long enough. Always mix the cornflour with liquid first and allow the sauce to bubble briefly so it thickens properly.
Can I prepare sweet and sour chicken ahead of time?
Yes, you can prep the chicken and sauce separately in advance. For best texture, cook the chicken fresh and combine it with the sauce just before serving to keep everything glossy and well-coated.
How do I balance the sweet and sour flavours correctly?
Taste the sauce before serving. If it’s too sharp, add a little more sugar; if it’s too sweet, a small splash of vinegar will restore balance. Adjust gradually to avoid overpowering the dish.
Wrapping It Up
Mary Berry’s Sweet and Sour Chicken is a dependable, home-style alternative to takeaway that delivers comfort without heaviness. With tender chicken, crisp vegetables, and a sauce you can adjust to taste, it’s a recipe that fits neatly into busy weeks while still feeling satisfying.
