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A quick and simple recipe for sweet and spicy chicken thighs: marinated to make them tender and fried with aromatics for amazing flavour. A cheap, delicious dish.
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Video Rating: 4 / 5
Awesome! Thighs are my favorite part of the bird!
Not to be that guy, but isn’t it Szechuan?
Did you say ‘Fermented’? I am a bit scared of fermented things in case my
cat got hold of the stuff…..Could I substitute for Stilton or Brie ???.
Lovely chicken though Gordon
errm.. where are the actual dried black szechuan chillis? Also this is
never served whole. 
Nice easy recipe Gordon thanks.
Gordan my girl friend thinks you the best she’s dieing for your autograph 
This looks good..I might need to try it out this weekend!
Olive oil no good for dish. Chef need sesame oil on pan. Need use dry
chillies you silly Engrish man.
You need dried chilli for sichuan chicken. British chef is joke 
I like to use black rice vinegar.
Gordon you are just brilliant, I love your dishes and you are my favourite
cook!
damn i could almost see the cells on that chicken
wtf is shouting wine?
Made this last night. I have his cookbook so I went off the recipe in
there. A great bunch of flavors in this dish. I didn’t have the sichuan
peppercorns so I toasted and then lightly crushed a tsp of black
peppercorns. Also, the video strangely makes it look like you just “fry” up
the thighs. However, the recipe actually calls for letting the thighs cook
in the covered wok or pan for up to 25 minutes under medium heat. They
came out perfect for me. Notes: I also had some star anise around, so I
dropped them in the wok to cook with the chicken. And I thought the “pinch”
of sugar didn’t seem like enough to balance out the dish, so I put a little
more in there. 
Damn they look good!!
you should really put the ingredients on a list order by order in the
description box it will be such a great help! :D! 
Cheap, easy and delicious weekday meal – sweet spicy chicken thighs. 
I preface my comment by saying he’s one of my favourite chef along with
probably Michel Roux Jr., but imo only, that is quite a lot of sichuan
peppercorns…. it’ll leave your tongue numb like you’ve never been, it’s
not a bad sensation, it’s just a bit strong if you’ve never experienced
it… what I have done for this recipe is, fry off the peppercorns first,
drain the peppercorns but keep the oil and fry the rest of the ingredients
in the oil… and the recipe stays the same afterwards… it’ll leave you
with the same aromas and cut down the numbness, but if you’re ok with it,
nobody’s stopping you… just my opinion
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