Back in March when the Epcot International Flower & Garden Festival first started, I made a solo trek to Epcot to try as many kiosks as I could. There were several items I had ordered that I knew Matt would want to try, one of those being the Kung Pao Chicken Bun from Lotus House.
I noted when I first tried it that whatever sauce was used to make the chicken “Kung Pao” was on the sweet side, more like Hoisin. Those looking for a spicy kick should utilize the Sriracha, which you can add when you pick up your food. That’s exactly what Matt did.
The Sriracha added the heat we both enjoy and were looking for with this dish. There was plenty of chicken overflowing from the pillowy steamed bun, but the shaved red and chopped green onion wasn’t as plentiful as the first time around. In the grand scheme, however, I don’t think this bothered Matt, as you still got their crunch and flavor. It was a win in his book, and an improved win in mine.
Here it is from when I first ordered it in March. The Sriracha we added definitely adds a pop of color to another wise subdued color palate.
What have you ordered from Lotus House? Do you have a favorite menu item?