Deep-fried battered chicken in a sweet, sour, and savory glaze.
Tingly, mildly spicy, and nuanced, just like they do it in Chengdu.
The glossy sauce that coats this take-out staple is simultaneously sweet, savory, and tart.
A classic Chinese chicken stir-fry laden with Sichuan peppercorns and chili peppers.
One pot of simmering broth, tasty homemade shrimp balls, two flavorful dipping sauces, and lots of ideas for what else to cook in the pot.
These wings, packed with Sichuan pepper and fresh spices, are at once mouth-numbing and wonderfully flavorful.
Soy sauce chicken gets a weeknight Coca-Cola twist.
This may well be the chickeniest chicken soup, and among the most comforting.
Dried red chilis, Sichuan peppercorns, crispy chicken pieces.