Also called firecracker chicken or Chongqing chicken, this is the signature dish across multiple locations. Reviewers consistently highlight the balance of heat and umami from the peppercorns, with the lightly fried chicken pieces remaining tender. The dry chiles provide layers of spice rather than a single wall of heat.
Tips from diners
Start here if you want to understand Sichuan cooking — the numbing peppercorn sensation is intentional and builds as you eat.
Shredded chicken in dry chili oil served in a soft white bun.
Tips from diners
A quicker, less formal way to experience the signature dry chili chicken — good for carryout.
Long beans blistered until crispy, then tossed with minced garlic and preserved vegetables.
Tips from diners
A bright, salty counterpoint to richer dishes — order this if you've had multiple spicy plates.
A Sichuan classic that depends entirely on the chili bean paste quality — this kitchen's imported version creates a sauce that coats without overwhelming. The tofu is delicate enough to absorb the sauce without breaking apart.
Tips from diners
Order white rice on the side — this sauce is too good to leave on the plate.
The peanuts stay crispy throughout, and the sauce achieves what Chef Hu describes as his philosophy — sweet, salty, and sour in harmony. Less numbing than the signature dry chili chicken but equally complex.
Tips from diners
A safer entry point if you're new to Sichuan food — all the technique without the numb sensation.
Founded in 1998 by Sichuan-born Chef Tony Hu, Lao Sze Chuan operates on a philosophy of precision: one style for one dish, a hundred dishes with a hundred different tastes. The Chicago Tribune gave it a three-fork rating in 1999. All core ingredients are imported directly from China — peppercorns, chili bean paste, and pickles — ensuring the heat and umami are authentic.
Lunch specials run Monday-Friday 11:30am-3pm for $13 with an entrée and rice — massive value.
Go early on Friday and Saturday nights or book ahead via OpenTable — the space fills by 7pm.
The dry chili chicken should go in the center of the table — it's meant to be shared.
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