The intrepid Robert Seitsema has tried spicy Sichuan dishes all over New York and has listed his favorites, just for you. He writes:
"When Sichuan sailed into town in the '70s, it was spelled Szechuan and the food was a pale evocation of one of China's foremost regional cuisines. If chili oil was used, it was just a drop, and the sole vector of a timid spiciness was dried red chilies, which you were often advised to pick out of a dish before eating it.
Now we have real Sichuan restaurants in every corner of the city, and more are moving into neighborhoods that never had them before."
Check out the full list here and be sure to have some water handy (it gets pretty spicy).