Fellow LSC diners,
I have been an ardent fan of LSC, ever since discovering it on Thanksgiving day in 2000 with my aunt and uncle. As a student in Chicago, it was my favorite place for Chinese food and I seem to have introduced the restaurant to dozens of students from UofC.
I now live in San Francisco, which is bereft of Sichuanese cuisine, and it has been over 2 years since I've last had Tony's Three Chili Chicken <cue sad music>. Does anyone have an idea how to make this dish? Tony's original is masterful and I'm sure my efforts will not be equal to the task, but I so rarely travel to Chicago and it would be great to have that in my repertoire.