Put the black beans and Sichuan peppercorns in a bowl. Cut the chicken thighs into bite-sized ... ingredients to a serving plate. Scatter the fried garlic on top, garnish with the stalk of green ...

But those craving the mouth-numbing sensation of Szechuan peppercorns should opt for the chong qing pepper chicken, aka laziji, small chunks of crispy deep-fried chicken loaded with plenty of heat.

To give these wings their signature Sichuan flavor, they're dredged in a fragrant shiitake mushroom-based spice mix perfumed with dried Tianjin chiles after they've been fried until golden and crispy.

The chicken should be cut through the bone into bite-size pieces for stir-fries; you can do this yourself, or have the butcher do it for you. Behind the spice and numbness of Sichuan dishes ...

But one thing we can all get behind is the fried chicken sandwich. Doesn't matter if it's doused in this sauce or topped with ...

minced chicken with hollyhock, boiled pork with mashed garlic, dry – fried carp, and boiled Chinese cabbage have kept their traditional flavors. Sichuan has been known as the land of plenty ...

and cardamom Then the wing is fried in earthy palm oil. This extra-spicy chicken is served with Szechuan sauce on the side to amp up the heat even more. Croatia To make Pohani V, a chicken breast ...

It's difficult to situate Yummy Sichuan. On the surface, it's like any other Chinese restaurant that sits at the corner of ...

homestyle honey roasted chicken, crispy beef with hot, numbing pepper Vegetarian dishes: veggie spring rolls, vegetable dumplings, Sichuan chile wonton, dry-fried eggplant, shredded bamboo shoots ...

eager to taste dishes like kou shui ji (cold chicken doused in chiles) and stir-fried lamb with cumin. Sichuan Street Food’s chef, Yong “Leo” Zhu, trained in the Chengdu restaurant scene for ...

Add the soy sauce, rice wine vinegar and chicken ... with the Sichuan sauce. Transfer to the oven and bake for 15-20 minutes, or until the fish is cooked through. For the wok-fried vegetables ...