The new Sichuan hot chicken tenders at Panda Express are good. Sorry.

can confirm. we were shook.

While the tenders aren’t technically Sichuan food or anything close to Nashville hot chicken, they were right up there with the rest of the hot chicken restaurants in Los Angeles. The chicken was moist, with a crisp crust, and there was the tiniest hint of a numbing sensation from the Sichuan peppercorns. It’s a compression of flavors similar to the Whole Shebang sauce at the Boiling Crab chain, with a kick of paprika and cayenne. And it tasted like there was some sugar in the mix, too.

If you’re looking for some real heat, though, you’ll need to ask for it extra spicy — and then you’ll have to ask for some packets of chile sauce. It’s a heat level that would be considered hot only at the retirement home down the block, even with the extra shake.

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