My dad describes his Kung Pow chicken with glazed eyes; it has large chunks of white meat chicken, offset by crunchy peppers and peanuts. Most importantly, the dish should emenate a sort of dry heat, oweing itself to the cut chiles and dry wok from which it is cooked.
I heard much about Grand Scezechuan's Kung Pow, but alas it was swimming in a gloppy sauce. My dad--a forrest hill native--tells me how good kung pow chicken should be carmalized at the spots where the meat scorched against the pan.
Im not so sure such a thing exists; ever or now - romantic childhood nostaligia.