Can someone explain to me why West Coast American-Chinese restaurants don't know how to make Kung Pao chicken? It's chicken, peanuts, hot peppers, celery in a not-sweet sauce. It's not supposed to be some weird kung pao-general tsao's crossbreed with a sticky sweet sauce. And what's with adding zucchini and mushrooms?!?! have these people no decency? i went to kung pao bistro and pick up stix in studio city, and both had the weird, goopy sweet version. Is there a council of Chinese Food elders i can speak to about this?
and where can i get real kung pao near Studio City?
Fu Shing in Pasadena makes the best version I've ever tasted. It's got a deep, smoky taste, not sweet.
I have eaten the KPao at its namesake in Studio City many times. Ask the kitchen to not add any sugar. The reason you find so much sugar in Chinese food is that seems to be what the American public wants to eat, as exemplified by the girth seen all over the LA area. Just tell them No Sugar, and you will detect much improvement.
The best and most authentic kung pao I've ever had was from New Shanghai, a grubby little hole-in-the-wall in Irvine. Their take only contains chicken, peanuts, scallions, and chili stir-fried together in a mouth-searingly complex sauce that is most definitely not sweet.
I'll do a review on the place at some point.
5414 Walnut Ave
Irvine, CA 92604