I've been to Grand Szechuan in Chelsea several times, and I keep hoping it's going to be excellent, but it's not. Last night we had their shrimp szechuan and and spicy diced chicken dish, and judging by the crunch both the shrimp and chicken were deep fried. As they weren't battered, I can't seen any reason to do this except to save time in the kitchen. It certainly didn't improve the taste or healthfulness of the dishes.
Why is this place so popular?