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Even in a city with more fried chicken sandwiches shops than badly named improv teams (ours was “Can’t Tuna Fish”), the spicy ones being made at Mei Lin’s new restaurant, Daybird, stand out from the pack. The recipe here is simple - just a big, ol’, juicy slab of chicken, deep-fried to perfection with a signature mix of Szechuan peppers and other dried spices, then served on a bed of pickled chilis. Is it the spiciest hot chicken sandwich in town? No. But that’s not the point. The point here is balance. The sweet, crunchy slaw complements the hot Sichuan pepper rub, the fluffy bun balances the chicken’s crispy textures, and we’re trying to eat it all in one hand as we speed away from their Silver Lake outpost, on the way home. Available for takeout-only, click here to place an order.

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