Mary Berry Sweet and Sour Chicken is a tender and juicy Asian-inspired dish with a delightfully sweet and tangy flavor from the pineapples, bell peppers, and onions in its ingredients. The name comes from its harmonious blend of sweet and sour tastes, making it a popular and colorful choice for any meal.
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💗 Reasons To Add This Recipe To Your Repertoire
- Flavorful Fusion. The Sweet and Sour Chicken recipe combines sweet and sour flavors in a way that makes your mouth water and your taste buds happy.
- Tender and Juicy. The delicious sauce soaks into the juicy chicken legs, making each bite tender, juicy, and full of delicious flavors.
- Colorful and vibrant. This dish is a feast for the eyes, thanks to the bright colors of bell peppers and pineapple chunks.
- Easy and satisfying. This recipe is easy to make and tastes great. It will give you a pleasant cooking experience and a delicious meal that will make you feel full and happy.
🍗 Mary Berry Sweet And Sour Chicken Ingredients
- 300gms Boneless chicken in bite-sized pieces
For the Batter
- All-Purpose Flour 3 tbsp
- measure Cornflour
- Baking Powder 1/4 teaspoon
- Salt 1/4 teaspoon
- Egg white 1 egg
- Chilled water 4 tbsp
Sweet & Sour Sauce
- Tomato Ketchup 4 tbsp
- Sugar 3 tbsp
- White Vinegar 3 tbsp
- Dark Soy Sauce 3/4 tsp
Other Ingredients
- Green bell peppers/capsicum cubed 1 Cup (around 70gms)
- Red bell peppers/capsicum cubed 1 cup (around 70gms).
- Oil 1/2 Tbsp oil + oil to deep fry the chicken
🍲 Mary Berry Sweet And Sour Chicken Instructions
- Drain and cleanse the chicken pieces/fillets. If necessary, dry and then cut the chicken into bite-sized portions.
- Combining boneless white and dark flesh produces succulent, flavorful chicken pieces. The chicken should be marinated with salt and pepper powder. Let rest for 20 minutes.
- Combine the sweet and sour sauce ingredients in a small basin. Set aside for use later. Prepare the slurry or mixture per the instructions.
- In a heated wok, skillet, or Kadai, deep-fry the poultry.
- When the oil has attained a temperature of medium, coat the chicken with the batter. Then, place them side by side in the oil to avoid overcrowding the pan.
- Without turning, cook the chicken segments on medium heat for one minute. Continue to turn the portions and fry them for an additional 4 to 5 minutes, or until golden brown. You can remove it and proceed with the subsequent batch.
- Next, heat half a tablespoon of oil in a wok or Kadai. Now maintain a high heat and add the chopped chiles. Stir fry for one minute at a moderate temperature. Then, the sweet and sour sauce is added.
- Stir sauté for an additional minute over high heat until the sauce thickens. Mix the chicken pieces before adding them to the pan. Stir sauté until sauce is evenly distributed. It should take roughly two minutes. Serve alongside noodles or potatoes.
💭 Recipe Tips
- Toad in the Hole Tip. Before you add the batter, heat the baking dish with oil to make sure the end result is crispy and airy.
- Sweet And Sour Chicken Tip. You can change how sweet or sour the sauce tastes by slowly adding more sugar or vinegar.
- Toad in the Hole Tip. Don’t open the oven door while the bread is baking to keep it from falling.
- Sweet And Sour Chicken Tip. Add red pepper flakes or chili sauce to the sauce to make it spicier.
- Toad in the Hole Tip. Use sausages with a lot of meat in them to give the dish the best taste and texture.
🥦 Serving Ideas For This Delicious Sweet And Sour Chicken
Mary Berry Sweet and Sour Chicken pairs perfectly with steamed white rice to soak up the delicious sauce for a complete meal, serve it with stir-fried vegetables like broccoli, snap peas, or bok choy, adding vibrant colors and nutrients to complement the dish.
🎚 Storage Guidelines For Sweet And Sour Chicken
- In The Fridge. Refrigerate the cooked sweet and sour chicken in an airtight container within 2 hours of cooking it can be stored in the refrigerator for up to 3-4 days.
- In The Freezer. To freeze, let the dish cool completely, transfer it to a freezer-safe container, and seal it tightly store for up to 2-3 months.
🔥 How To Reheat Cheese Scones?
- In The Oven. Set the oven to 350°F (175°C), put the chicken in a dish that can go in the oven, cover with foil, and heat for about 15 to 20 minutes, or until the chicken is hot all the way through.
- In The Microwave. Place the chicken in a dish that can go in the microwave, cover it with a microwave-safe lid or plastic wrap, and heat for 30 seconds at a time, turning in between, until the chicken is hot all the way through.
- On The Stovetop. Put the chicken in a pan or dish over medium heat and stir it every so often until it is heated evenly.
FAQs
How Can I Achieve A Thick and Glossy Sauce Without Using Cornstarch?
To achieve a thick and glossy sauce without cornstarch, use a combination of flour and water as a thickening agent.
How Do I Avoid the Vegetables Becoming Too Soft in the Dish?
To avoid vegetables becoming too soft, add them towards the end of cooking or blanch them separately.
Can I Make This Dish In A Slow Cooker Or Instant Pot?
Yes, you can make this dish in a slow cooker or Instant Pot by adjusting cooking times accordingly.
How Can I Adjust The Sweetness Or Sourness Of The Sauce To Suit My Taste?
To adjust sweetness or sourness, add sugar or vinegar gradually, tasting as you go until desired balance is achieved.
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Mary Berry Sweet And Sour Chicken Nutrition Facts
Amount Per Serving
- Calories: 400calories
- Protein: 25g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 25g
- Sodium: 700mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
The Pictures Courtesy By Flavor Quotient.
Mary Berry Sweet And Sour Chicken
Description
Chicken, bell peppers, pineapple, and a hot sauce are the ingredients that you’ll need to make this delicious yet easy Mary Berry’s Sweet and Sour Chicken recipe. It only takes 45 minutes to prepare and cook this dish, which serves 4.
Ingredients
For the Batter
Sweet & Sour Sauce:
Other Ingredients
Instructions
- Drain and cleanse the chicken pieces/fillets. If necessary, dry and then cut the chicken into bite-sized portions.
- Combining boneless white and dark flesh produces succulent, flavorful chicken pieces.
- The chicken should be marinated with salt and pepper powder. Let rest for 20 minutes.
- Combine the sweet and sour sauce ingredients in a small basin. Set aside for use later.
- Prepare the slurry or mixture per the instructions.
- In a heated wok, skillet, or Kadai, deep-fry the poultry.
- When the oil has attained a temperature of medium, coat the chicken with the batter.
- Then, place them side by side in the oil to avoid overcrowding the pan.
- Without turning, cook the chicken segments on medium heat for one minute. Continue to turn the portions and fry them for an additional 4 to 5 minutes, or until golden brown.
- You can remove it and proceed with the subsequent batch.
- Next, heat half a tablespoon of oil in a wok or Kadai. Now maintain a high heat and add the chopped chiles. Stir fry for one minute at a moderate temperature. Then, the sweet and sour sauce is added.
- Stir sauté for an additional minute over high heat until the sauce thickens. Mix the chicken pieces before adding them to the pan. Stir sauté until sauce is evenly distributed.
- It should take roughly two minutes. Serve alongside noodles or potatoes.
Notes
- Toad in the Hole Tip. Before you add the batter, heat the baking dish with oil to make sure the end result is crispy and airy.
- Sweet And Sour Chicken Tip. You can change how sweet or sour the sauce tastes by slowly adding more sugar or vinegar.
- Toad in the Hole Tip. Don’t open the oven door while the bread is baking to keep it from falling.
- Sweet And Sour Chicken Tip. Add red pepper flakes or chili sauce to the sauce to make it spicier.
- Toad in the Hole Tip. Use sausages with a lot of meat in them to give the dish the best taste and texture.
Mary Berry Sweet And Sour Chicken