kung pao seeker
Assistant Cook
I was introduced to "Kung Pao" (chicken) at a local restaurant. It had chicken, chilis, peanuts, scallions, and a spicy-and-slightly-sweet red sauce. Nothing else. Living in a large, metropolitan area, I have only found three restaurants that prepare Kung Pao in this manner. All three have "Mandarin" in their names. Unfortunately, two have closed (both were long-time establishments that retired and sold off).
All of the other places tend to include "other vegetables" (e.g., zucchini, water chestnuts, mushrooms, etc.) into their preparation, and tend towards a "brown sauce" vice the red sauce I was first introduced to.
One restaurant explained that the "simpler version" (i.e., without all the extra vegetables) is "Chinese style". In fact, this restaurant has two offerings of Kung Pao, and one is, indeed, described as "Chinese style".
Another restaurant explained that the sauce I was describing is really a spicier version of "Cashew Chicken". I tried a spiced-up version of their Cashew Chicken, and it was "close", but not "the same".
Can anyone tell me what "the real answer" is? Is the version with the "red sauce" a Mandarin take on Kung Pao? Szechuan? Not really Kung Pao? At this point, I am looking at the very real possibility that, living in a large metropolitan area, I may have to give up on finding another "go to" for Kung Pao.
All of the other places tend to include "other vegetables" (e.g., zucchini, water chestnuts, mushrooms, etc.) into their preparation, and tend towards a "brown sauce" vice the red sauce I was first introduced to.
One restaurant explained that the "simpler version" (i.e., without all the extra vegetables) is "Chinese style". In fact, this restaurant has two offerings of Kung Pao, and one is, indeed, described as "Chinese style".
Another restaurant explained that the sauce I was describing is really a spicier version of "Cashew Chicken". I tried a spiced-up version of their Cashew Chicken, and it was "close", but not "the same".
Can anyone tell me what "the real answer" is? Is the version with the "red sauce" a Mandarin take on Kung Pao? Szechuan? Not really Kung Pao? At this point, I am looking at the very real possibility that, living in a large metropolitan area, I may have to give up on finding another "go to" for Kung Pao.