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?