The Perfect Sweet And Sour Chicken Recipe For Cozy Dinners

Crispy chicken pieces dancing in a vibrant sweet and sour chicken sauce capture the essence of takeout magic right in your kitchen.

Colorful bell peppers and tender meat create a delightful harmony of flavors that sing on your plate.

Weeknight dinners rarely feel this exciting or effortless.

Pantry staples merge into a sauce so delicious, you might forget about ordering delivery.

Restaurant-quality meals emerge from simple ingredients and clever techniques.

Each bite promises a perfect balance between tangy and sweet notes that make taste buds celebrate.

Jump into this culinary adventure and see how easy it is to craft restaurant-worthy magic at home.

Your Questions on Mary Berry Sweet And Sour Chicken Answered

• What makes the batter crispy?

The cornstarch and flour combination creates a light, crisp coating that helps the chicken stay crunchy even after adding the sauce.

• Can I use a different type of meat?

Yes, you can substitute chicken with pork or shrimp while keeping the same batter and sauce technique.

• How do I prevent the chicken from becoming soggy?

Drain the fried chicken on a wire rack instead of paper towels to maintain its crispiness, and add the sauce just before serving.

• Is this dish spicy?

The traditional sweet and sour chicken is not spicy, but you can add red pepper flakes or sriracha if you want some heat.

What Makes Mary Berry Sweet And Sour Chicken So Irresistible

• Craft Homemade Takeout: Recreate restaurant-style sweet and sour chicken right in your kitchen, skipping expensive delivery and enjoying fresher ingredients.
• Master Simple Technique: Learn professional deep-frying and sauce-making skills through an approachable recipe that builds culinary confidence without complicated steps.
• Quick Family Crowd-Pleaser: Deliver a colorful, flavorful meal that appeals to both kids and adults, transforming dinner into an exciting dining experience with crispy chicken and vibrant sauce.
• Customize with Ease: Adjust spice levels, swap vegetables, or modify protein to suit individual preferences, making this recipe flexible for different tastes and dietary needs.

What Goes Into Mary Berry Sweet And Sour Chicken

• Chicken Breast: A tender and lean protein that serves as the star of this sweet and sour dish.

• All-Purpose Flour, Cornstarch, Salt, Pepper, Water, Egg: A light and crispy coating that provides a golden and crunchy exterior for the chicken.

• Ketchup, Vinegar, Sugar, Soy Sauce, Water: A perfect blend of tangy, sweet, and savory flavors that creates the classic sweet and sour sauce.

• Bell Peppers: Colorful and crisp vegetables that add freshness and a subtle crunch to the dish.

• Vegetable Oil: A neutral oil used for deep-frying the chicken to achieve a crispy golden finish.

• Rice, Noodles: Classic accompaniments that help soak up the delicious sweet and sour sauce.

Instructions for Making Mary Berry Sweet And Sour Chicken

Step 1: Prepare Chicken

Clean and dry chicken pieces thoroughly. Sprinkle salt and pepper over the chicken, ensuring even coating. Allow chicken to rest and absorb seasonings for 20 minutes at room temperature.

Step 2: Create Crispy Batter

Whisk together flour, cornstarch, eggs, water, and a pinch of salt in a mixing bowl. Blend until smooth and free of lumps. Let the batter sit and develop texture while preparing other ingredients.

Step 3: Craft Tangy Sauce

• Ketchup
• Rice vinegar
• Soy sauce
• Brown sugar
• Pineapple juice
• Garlic
• Ginger

Stir ingredients until sugar dissolves completely and sauce looks glossy and well-mixed.

Step 4: Fry Chicken To Golden Perfection

Heat vegetable oil in a deep wok or heavy-bottomed pan until temperature reaches 350°F. Dip each chicken piece into batter, ensuring full coverage. Carefully lower battered chicken into hot oil. Fry in small batches until exterior turns crispy and golden brown. Remove and drain excess oil on paper towels.

Step 5: Sauté Colorful Vegetables

Quickly stir-fry bell peppers in a clean pan over high heat for one minute. Vegetables should remain crisp and vibrant.

Step 6: Combine And Coat

Pour prepared sauce into the pan with peppers. Allow sauce to bubble and thicken for 2-3 minutes. Add fried chicken pieces, gently tossing to ensure complete sauce coverage.

Step 7: Plate And Serve

Transfer chicken to serving plate. Garnish with chopped green onions or sesame seeds if desired. Serve immediately alongside steamed rice or noodles.

Helpful Tips for Mary Berry Sweet And Sour Chicken

• Dry Chicken Thoroughly: Use paper towels to remove excess moisture, ensuring a crispy batter that sticks perfectly to the chicken.
• Batter Consistency Matters: Whisk batter ingredients until smooth and free of lumps for an even, light coating on the chicken pieces.
• Control Oil Temperature: Maintain oil at 350-375°F for golden, crispy chicken without absorbing excess oil or becoming greasy.
• Balance Sauce Flavors: Taste and adjust sweet and sour sauce by adding more vinegar for tanginess or sugar for sweetness before final cooking.
• Serve Immediately Hot: Enjoy the dish right after cooking to maintain the crispy texture of the fried chicken and vibrant sauce coating.

Fun Options for Mary Berry Sweet And Sour Chicken

• Healthy Baked Version: Swap deep-frying with oven-baking chicken pieces coated in breadcrumbs for a lighter, lower-fat alternative.
• Vegetarian Tofu Swap: Replace chicken with firm tofu cubes, using same batter and sauce techniques for a plant-based protein option.
• Gluten-Free Adaptation: Use cornstarch or rice flour for batter, ensure gluten-free soy sauce, and serve with cauliflower rice for celiac-friendly meal.
• Spicy Asian Kick: Add sriracha or chili flakes to sauce for extra heat, incorporating red pepper flakes for more intense flavor profile.

What to Pair with Mary Berry Sweet And Sour Chicken

• Pair with Crisp White Wine: Riesling's bright acidity and slight sweetness perfectly complement the tangy sweet and sour sauce, cutting through the richness of the deep-fried chicken.
• Serve Alongside Jasmine Rice: Fluffy white rice absorbs the zesty sauce, creating a delicious base that balances the chicken's crispy texture and bold flavors.
• Garnish with Fresh Herbs: Sprinkle chopped cilantro or green onions on top to add a fresh, light contrast to the heavy, golden-fried chicken and enhance the dish's visual appeal.
• Match with Asian Slaw: Prepare a crunchy cabbage and carrot slaw dressed with rice vinegar to provide a cool, refreshing side that echoes the sweet and sour flavor profile.

Storing Mary Berry Sweet And Sour Chicken Correctly

• Store leftovers in an airtight container and keep in the refrigerator for up to 3 days. Cover with plastic wrap or lid to prevent moisture loss.
• Place cooled chicken in freezer-safe containers or zip-lock bags. Freeze for maximum 2 months. Label with date and contents.
• Sprinkle few drops of water over chicken, cover with damp paper towel. Heat on medium power for 1-2 minutes, stirring halfway to ensure even warming.
• Preheat oven to 350°F. Spread chicken on baking sheet, cover with aluminum foil. Warm for 10-15 minutes until heated through, preventing dryness by adding small splash of water or sauce.

Sweet And Sour Chicken Recipe

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4.8 from 11 reviews

• Total Time: 30 mins
• Yield: 2 1x

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Description

Sizzling Chinese sweet and sour chicken delivers a perfect balance of tangy and savory flavors that dance across your palate. Crispy battered chicken pieces nestled in a glossy sauce promise a restaurant-quality meal you can easily create at home.

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Ingredients

Scale 1x2x3x

Protein:

• 300 grams (10.6 ounces) boneless chicken in bite-sized pieces

Coating Ingredients:

• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg white
• 4 tablespoons chilled water

Sauce Ingredients:

• 4 tablespoons tomato ketchup
• 3 tablespoons sugar
• 3 tablespoons white vinegar
• 3/4 teaspoon dark soy sauce
• 1 cup (70 grams) green bell peppers/capsicum, cubed
• 1 cup (70 grams) red bell peppers/capsicum, cubed
• 1/2 tablespoon oil + additional oil for deep frying chicken

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Instructions

1. Air-dry chicken pieces after patting them completely moisture-free, then generously season with salt and ground pepper. Allow protein to absorb seasonings for approximately 20 minutes at room temperature.
2. Prepare a light, crispy coating by whisking together batter ingredients until smooth and free of lumps. Let mixture rest to develop texture.
3. Create a vibrant sweet and sour sauce by combining all liquid and seasoning components, ensuring thorough blending for balanced flavor profile.
4. Heat vegetable oil in a deep wok or heavy-bottomed pan to 350°F, maintaining consistent temperature for optimal frying.
5. Carefully dredge seasoned chicken pieces through prepared batter, allowing excess to drip off before gently lowering into hot oil.
6. Fry chicken in small batches, rotating occasionally, until exterior turns golden brown and internal temperature reaches 165°F, approximately 4-5 minutes per batch.
7. Transfer fried chicken onto wire rack or paper towels to drain excess oil and maintain crispiness.
8. In a separate clean pan, quickly sauté bell pepper strips over high heat for 60-90 seconds, preserving their vibrant color and slight crunch.
9. Pour prepared sauce into pan, stirring continuously until mixture bubbles and thickens to a glossy consistency.
10. Gently fold fried chicken pieces into sauce, ensuring each morsel is evenly coated with the tangy glaze.
11. Plate immediately alongside steamed jasmine rice or thin egg noodles, garnishing with optional chopped scallions.

Notes

• Choose lean chicken breast for a healthier version, trimming excess fat before cooking.
• Marinate chicken in a little soy sauce and ginger for extra flavor depth before battering.
• Use cornstarch in the batter for a crispier, lighter coating that stays crunchy longer.
• Opt for baking instead of deep-frying to reduce oil content without compromising texture by placing battered chicken on a wire rack at 400°F for 20-25 minutes.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 2
• Calories: 425 kcal
• Sugar: 18 g
• Sodium: 700 mg
• Fat: 20 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.1 g
• Carbohydrates: 30 g
• Fiber: 2.5 g
• Protein: 35 g
• Cholesterol: 55 mg