Both Sichuan and Nashville Hot chicken have been iconic dishes in their own cultures respectively. Boasting a sweet and fiery heat with each bite, the flavors from two different corners of the world have always stood apart, especially in the world of fast food. Though it looks like that time's come to an end.
The latest original recipe from Panda Express, Sichuan Hot Chicken draws from classic Sichuan-style spices paired with one of the United States' favorite comfort dishes: Nashville Hot Chicken.
What results is a flavorful marriage of heat and heartiness in the form of a crispy breaded white meat chicken strip.
Head of Culinary Innovation, Chef Jimmy Wang, helped bring forth this culinary union after a trip to Chengdu, China, bringing back the aromatic flavors of tingling Sichuan peppercorns to combine with the spice blends that make up the fundamental identity of Nashville Hot Chicken.
Our boys in the field Richard Guinto and Constantine Spyrou were some of the first ever to try this new fusion of flavors, even having it served in burrito form:
PANDA EXPRESS BURRITO BUST: there's something BRAND NEW INSIDE, wait for the reveal.... #foodbeast @foodbeast pic.twitter.com/PqRln5TtC5
— Constantine "Costa" Spyrou (@Constantine_Spy) July 11, 2019
Panda Express' Sichuan Hot Chicken debuts at all restaurant locations nationwide on July 17, and will run for about 10 weeks or while supplies last.
Note: The pickles featured in our imagery can only be found at Panda Express + Tea Bar locations. The Sichuan Hot Chicken will be served without them at the majority of their locations.
