Mary Berry Sweet And Sour Chicken

Right, let’s just get this off my chest: I’ve had more than my fair share of soggy, claggy sweet and sour chicken disasters. Too gloopy. Too vinegary. Or worst of all — limp veg and rubbery chicken. And honestly, for years I thought this dish just wasn’t for me.

Then I stumbled on a version inspired by Mary Berry herself — yes, the queen of measured charm and quiet culinary confidence — and everything changed. Her Sweet and Sour Chicken recipe strikes that tricky balance: glossy sauce, crispy chicken, peppers that still have a bit of snap… and that proper nostalgic takeaway vibe but lighter, brighter, and just a bit classier.

It’s not fancy, and thank goodness for that. Just good ingredients, smart timing, and that all-important sweet and tangy sauce. Let’s make it properly, shall we?

Ingredients List

Chicken & Marinade

• 300g boneless chicken, cut into bite-sized pieces — I like using a mix of breast and thigh for texture and taste.
• Salt and pepper — to season before battering.

For the Batter

• 3 tbsp all-purpose flour
• 3 tbsp cornflour — this gives the batter its crunch.
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 egg white — keeps it light and crisp.
• 4 tbsp chilled water — don’t skip the “chilled” part; it matters.

For the Sweet & Sour Sauce

• 4 tbsp tomato ketchup — the base of that tangy kick.
• 3 tbsp sugar — white or golden caster works.
• 3 tbsp white vinegar — rice vinegar is lovely too.
• 3/4 tsp dark soy sauce — for that hit of umami depth.

Veg & Extras

• 1 cup green bell pepper, cubed
• 1 cup red bell pepper, cubed
• 1/2 tbsp oil — for stir-frying
• Oil for deep frying

(Notice there’s no pineapple here. You can absolutely toss in chunks if you’re a purist, but this version holds its own without.)

How To Make It (Instructions)

1. Prep the chicken: Wash and pat dry your chicken. Cut into bite-sized chunks and season with salt and pepper. Let it sit for 20 minutes. You’ve got time — tidy the kitchen, sip tea, whatever.
2. Mix your batter: In a bowl, combine flours, baking powder, and salt. Whisk in the egg white and chilled water. It should be thick enough to coat but not gloopy.
3. Make the sauce: In a separate bowl, stir together ketchup, sugar, vinegar, and soy sauce. Taste it. Too sharp? Add a pinch more sugar. Too sweet? In with a dash more vinegar.
4. Fry the chicken: Heat oil in a wok or deep pan until a bit of batter dropped in sizzles. Coat your chicken pieces in batter and fry in batches — don’t overcrowd or they’ll steam. Cook 5–6 minutes until golden and crisp.
5. Stir-fry the veg: Heat ½ tbsp oil in another pan or the cleaned-out wok. Add the peppers and stir-fry on high heat for 1 minute. They should blister slightly, not go soggy.
6. Sauce it up: Pour in your prepared sauce and stir over high heat until it starts to bubble and thicken slightly — about a minute or so.
7. Bring it together: Add the crispy chicken back in and toss gently to coat everything in the glossy sauce. Heat through for another minute.

Pause here and just admire the smell. Honestly, it’s almost better than eating it.

8. Serve immediately with steamed rice, noodles, or frankly… straight from the pan. No judgement.

Common Mistakes

Why isn’t my chicken crispy?
You probably overcrowded the pan or the oil wasn’t hot enough. Fry in small batches and let the oil recover between rounds.

My sauce is too watery. What now?
Cook it longer on high heat to reduce and thicken — or add a tiny cornstarch slurry if you must.

Why do my vegetables turn mushy?
You’ve overcooked them. High heat, short time. Think “charred edges,” not “stewed.”

Help, the batter keeps falling off!
Chicken must be dry before coating. Pat it down with a paper towel, and don’t skimp on the chilling of the water in your batter — that contrast helps it stick.

I once forgot to marinate the chicken. Did it matter?
Surprisingly, yes. It tasted flat. A quick seasoning rest helps hugely.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3–4 days. The chicken will soften but still be delicious.

Freezer: Freeze cooled chicken and sauce separately if possible. Reheat straight from frozen in the oven at 180°C (350°F) for 20–25 mins.

Reheating options:

• Oven: Best for maintaining crispiness. Reheat at 180°C, covered with foil for the first 10 mins, then uncover.
• Microwave: Quick but expect softer coating. Do it in short bursts, stirring halfway.
• Stovetop: Add a splash of water and gently reheat over medium.

What To Serve With It

• Steamed Jasmine Rice – Fluffy, neutral, soaks up all the sauce. Can’t go wrong.
• Garlicky Stir-Fried Greens – Think bok choy or Chinese broccoli with sesame oil and garlic. Balances the richness.
• A Cold Beer or a Tart Iced Tea – You’ll want something crisp to cut through the sweetness.

FAQ Section

Can I make this gluten-free?
Yes. Use gluten-free flour and tamari instead of soy sauce. Double-check your ketchup too — some brands sneak in wheat.

Can I bake the chicken instead of frying it?
You can, but it won’t be as crispy. Bake at 200°C (400°F) for about 25 minutes, turning halfway.

What kind of vinegar should I use?
White vinegar is classic, but rice vinegar adds a gentle tang. Avoid malt vinegar — too harsh.

Can I add pineapple to the sauce?
Absolutely! Fresh or tinned chunks work. Add them with the veg so they don’t turn to mush.

How do I make this spicier?
Add chili flakes, sriracha, or even some diced fresh red chilli into the sauce. Just don’t overdo it — you want heat, not regret.

Try More Recipes:

• Mary Berry Blueberry Loaf Cake
• Mary Berry Coconut Pyramids
• Mary Berry Double Chocolate Chip Muffins