Panda Express introduced Sichuan hot chicken as an American twist, lacking true heat and the tingle of Sichuan pepper, stimulating a trend of 'Sichuan' spiciness in American cuisine.
The dish's popularity led to 'Sichuan' becoming synonymous with vaguely Asian spiciness, featuring chile oil or sriracha, showcasing cultural fusion and reinterpretation in American food.
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