The difference between Tso and Kung Pao is that Tso is a sweet and tangy, deep fried Chinese American dish that features larger chunks of chicken that is also coated in a thick and syrupy sauce, often with bell peppers and onions.
And Kung Pao is a spicy and savory Sichuan stir fry with peanuts and chili, and features tender chicken pieces.
The key differences between Tso and Kung Pao are the crispy fried vs tender stir fried way of making them.
Other key differences between Tso and Kung Pao are in the flavor profile, like balanced sweet, spicy, tangy vs being predominantly sweet and savory and also the core ingredients which include dried chilies and peanuts vs battered chicken and bell peppers.
Kung Pao chickens flavor is spicy, savory and slightly tangy, which balanced heat from the dried chilies.
The texture of Kung Pao ken is tender chicken pieces, crunchy peanuts and crisp vegetables.
Kung Pao chicken is prepared and made by stir frying it with chicken, peanuts, vegetables like onions and bell peppers and a thin, soy based sauce.
Kung Pao Chicken also originated from Sichuan Province, China.
Tso's Chickens flavor is sweet, savory and mildly spicy with a pronounced sour and tangy note in a thicker sauce.
The texture of Tso's chicken is crispy and chewy from battered and deep fried chicken.
Tso's chicken is prepared by battering and deep frying chicken chunks that are coated in a sweet and sticky sauce with ingredients like vinegar, soy, sugar and often some onions and bell peppers.
Tso's chicken originated from Chinese American and not traditional Chinese.
Kung Pao chicken is basically stir fried, peanuts spicy soy based sauce and authentic.
And Tso's is deep fried, sweet and tangy and battered and is Chinese American and not traditional Chinese.