I had a craving for kung pao chicken today, so I went to China Village, figuring they'd get it right. It was disgusting. Reminded me of sweet and sour pork in that the chicken was heavily breaded and soaked with a cloying sauce. There were a few whole chili peppers, but they didn't begin to balance the sugar in the sauce.
Who does kung pao right in the East Bay and isn't afraid to make it spicy? (My fave is Henry's Hunan in the city, but I'm looking for an East Bay fix.)