Mary Berry Recipes

Home / Dinner / Mary's Family Favourite Sweet and Sour Chicken

Oh, my dears, there's a certain joy in creating a dish that's both comforting and exciting, isn't there? This Sweet and Sour Chicken recipe is a true testament to that. It's a dish that has travelled across continents and found a cherished place in many British homes, and I daresay, it's one of those recipes that once you've made it yourself, you'll wonder why you ever bought it in! The vibrant colours, the tantalising aroma, and that irresistible balance of sweet, sour, and savoury – it's just sheer perfection.

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Why You'll Love This Recipe

It's a wonderfully balanced dish, offering that delightful interplay of sweet, tangy, and savoury notes that tantalises the taste buds.
The recipe is designed for ease, ensuring even novice cooks can achieve a truly delicious, restaurant-quality meal at home without fuss.
It's incredibly versatile; you can easily adapt the vegetables to whatever you have on hand, making it a practical and economical family favourite.

Ingredients

400g boneless, skinless chicken breasts, cut into 2cm pieces
1 large egg, beaten
50g cornflour (cornstarch)
2 tbsp vegetable oil (for frying chicken)
1 tbsp vegetable oil (for stir-frying vegetables)
1 large onion, cut into wedges
1 red bell pepper, deseeded and cut into chunks
1 green bell pepper, deseeded and cut into chunks
125g fresh pineapple chunks (or canned, drained)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
**For the Sauce:**
60ml rice vinegar
60ml pineapple juice (from fresh pineapple or canned)
60ml tomato ketchup
2 tbsp light soy sauce
2 tbsp brown sugar
1 tbsp cornflour (cornstarch), mixed with 2 tbsp cold water (slurry)

Equipment Needed

Large wok or deep frying pan • Two medium mixing bowls • Small whisk or fork • Slotted spoon • Sharp knife • Chopping board

Step-by-Step Instructions

To begin, my dears, prepare your chicken. Pat the chicken pieces dry with kitchen paper – this helps achieve a lovely crisp coating. In a medium bowl, toss the chicken with the beaten egg until well coated. Then, in another bowl, put the cornflour and toss the chicken pieces in it, ensuring each piece is thoroughly covered. This is the secret to that wonderfully crispy exterior.
Next, heat 2 tablespoons of vegetable oil in a large wok or a deep frying pan over a medium-high heat. Fry the chicken in batches for 3-4 minutes until golden brown and cooked through. Don't overcrowd the pan, as this will steam the chicken rather than fry it. Once cooked, remove the chicken with a slotted spoon and set aside on a plate lined with kitchen paper to drain any excess oil.
Now, for the glorious sauce. In a small bowl, whisk together the rice vinegar, pineapple juice, tomato ketchup, light soy sauce, and brown sugar until the sugar has dissolved. Set this vibrant mixture aside for a moment.
With the chicken safely resting, add the remaining 1 tablespoon of vegetable oil to your wok. Add the onion wedges, red and green bell peppers, and stir-fry for about 3-4 minutes until they are just tender-crisp – we want them to retain a lovely bite, don't we?
Add the minced garlic and grated ginger to the wok with the vegetables and stir-fry for another minute until fragrant. Oh, the aroma will be quite delightful!
Pour your prepared sweet and sour sauce mixture into the wok with the vegetables. Bring it to a gentle simmer. Then, slowly stir in the cornflour slurry. Continue to stir until the sauce thickens to a lovely glossy consistency. It should coat the back of a spoon beautifully.
Finally, return the cooked chicken pieces to the wok along with the fresh pineapple chunks. Toss gently to coat everything evenly in that glorious sauce. Heat through for just a minute or two, ensuring everything is warm and glistening.
Serve immediately, my dears, with fluffy steamed rice and perhaps some lovely stir-fried greens for a complete and utterly satisfying meal. A true family favourite, I promise you!

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Perfect Substitutions

Chicken breasts -> Chicken thighs (boneless, skinless, cut into pieces) for a richer flavour.
Fresh pineapple -> Canned pineapple chunks (drained well) for convenience.
Bell peppers -> Carrots (thinly sliced), courgette (zucchini), or mangetout for variety.
Rice vinegar -> White wine vinegar (use slightly less as it can be stronger).
Brown sugar -> Granulated sugar (though brown sugar adds a lovely depth).

Serving Suggestions

This vibrant Sweet and Sour Chicken is simply marvellous served with a mound of fluffy steamed jasmine rice to soak up all that glorious sauce. For a complete meal, consider a side of stir-fried broccoli or pak choi, perhaps with a sprinkle of sesame seeds, to add a lovely fresh green element. Noodles can also be a delightful accompaniment if you prefer. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Fish Pie with Prawns.

How to Store \u0026 Reheat

Any leftovers, if there are any, will keep beautifully in an airtight container in the refrigerator for up to 2-3 days. When reheating, it's best to do so gently in a pan over a medium heat, adding a splash of water or stock if the sauce has thickened too much. Ensure it's piping hot all the way through before serving again. I wouldn't recommend freezing this dish, as the textures of the vegetables and the chicken can become a little compromised upon thawing.

Mary's Secrets to Success

My dear, for a truly successful Sweet and Sour Chicken, remember these little nuggets of wisdom. Firstly, don't rush the frying of the chicken; a lovely golden crisp is paramount. Secondly, taste your sauce before adding the cornflour slurry and adjust the sweet or sour balance to your preference – a little extra brown sugar for sweetness, or a dash more vinegar for tang. And finally, always use fresh ingredients where possible; they truly do make all the difference to the final flavour. It's these small details that elevate a good dish to a truly memorable one!

Frequently Asked Questions

How do I ensure my chicken stays crispy?

The secret, my dear, is to ensure your chicken pieces are patted very dry before coating them in egg and cornflour. Also, don't overcrowd the pan when frying; cook in batches if necessary, giving each piece enough space to crisp up beautifully. High heat and fresh oil are also key.

Can I make the sweet and sour sauce ahead of time?

Absolutely! The sweet and sour sauce can be whisked together and stored in an airtight jar in the refrigerator for up to 3 days. This makes weeknight cooking wonderfully simple, as you'll only need to cook the chicken and vegetables on the day.

What other vegetables can I add to this dish?

This recipe is delightfully versatile! Feel free to add thinly sliced carrots, mangetout, baby corn, or even a few mushrooms. Just be sure to add them according to their cooking times, ensuring they remain lovely and crisp-tender.

My sauce isn't thickening. What should I do?

If your sauce isn't thickening as desired, it usually means it needs a little more time to simmer, or perhaps a touch more cornflour. Mix a small amount of cornflour with an equal part of cold water to create another slurry, and slowly stir it into the simmering sauce until it reaches your desired consistency. Be patient, it will get there!

Is this recipe spicy?

My recipe for Sweet and Sour Chicken is designed to be wonderfully flavourful rather than spicy, making it perfect for all the family. If you do enjoy a little heat, you could add a pinch of dried chilli flakes to the sauce, or a finely chopped fresh red chilli with the garlic and ginger.