i love this series. Not just because Chinese food is delicious but because this dad and son are so cute together. i love the story the dad tells about when his son was little, very heartwarming.
I am loving Hunger Pangs! The best new content ATK has put out in a long time. I love the relationship between father and son as well as the knowledge of one being professionally trained and one having on the job training. The Pangs are funny but still respectful of each other. More of this please!
Where has ATK been hiding this wonderful father and son series? So respectful, interactive and informative. I especially like that they don’t dissemble into minutiae and simply explain snd demonstrate. Please post more of them. Thank you.
I love this father-son team. I have made a few of their recipes and it was best Chinese food I ever made. But in this particular video they don't give the amounts for the ingredients. One thing I have learned is that Chinese cuisine requires more specific measuring than many others.
I really love how the son asks questions of his Dad that he already knows the answers to - an extremely respectful yet instructive approach. Beautiful.
FYI if your grocery store doesn't carry it, flap meat can be found at Food City or most Mexican carnicerias (meat market). I buy it for carne asada but now I have a new delicious way to use it! Thank you Chicken Kings!
Jeffrey Pang and Chicken King are an excellent duo. Love every minute of entertainment, learning, and discovery while father and son graciously share delicious recipes.
YUM! Orange beef and General Tso's chicken or two of my favorite Asian Foods in america! I was practically drooling by the time you finish this Orange beef!
This is real "home cooking" at it's best. I am teaching my 9 year-old grandson to cook his favorite foods and I use these videos to explain the process. He loves your Lo Mien Noodles. Thanks so much for this show.
These two have great appeal. Just love the dynamic between these two. Dad gently picks on his son - great banter. Fun to watch, and makes me want to try some new recipes...
Love this father-and-son combo. I have tried a few of these recipes totally legit. Wish you could provide recipes without cost. You guys will be my go-to for Chinese faire.
ingredients (beef) Flap steak, cut into 2.5"x 0.25" X meat thickness light soy sauce (2TBSP + 1TBSP for sauce) Corn starch (1/4 cup) Ingredients (sauce) Orange peel, sliced 1/4 cup Juice of two oranges (1/4 cup) sugar (2tbsp) Shaoxing wine (2tbsp rice vinegar (2 TSP) toasted sesame oil (1tsp) Dark Soy Sauce (1tbsp) 1 medium Jalapeno sliced into long strips 3 cloves garlic minced 1 & 1/2 tbsp ground fresh ginger 1 tsp chili flakes Method Combine beef ingredients then freeze on a wire rack for about 45 mins deep Fry beef in 375F oil for 90 seconds. Use around 4 batches to prevent clumping and oil cool down. Combine liquid and dry sauce ingredients Fry jalapeno and orange peel in about 2tbsp of the previous deep fry oil in a large skillet or wok for 90 seconds over med-high heat. Add remaining ingredients, fry for 45 seconds add orange juice sauce and reduce until syrup consistency Add all of the beef until the sauce covers beef and the beef reheats Top with sliced scallions if desired
These segments are always so great. These days ATK can sometimes seem a little overly scripted but the Pangs convey their expertise so naturally. The bonus is they’re adorable.
I love the dad. He reminds me of my Chinese grandfather I grew up with. He was a friend of my grandparents and all of us grew up with him as another grandfather.
I simply love you and your father making food together. Your father said at one point that “oil was expensive” so he didn’t have that many fried foods which is so true in many cultures. I would love to see you both make foods from his childhood. Maybe take a dish that was prepared one way from his childhood and that has since been adapted in a more modern kitchen using oils are other techniques.
That comment grabbed my attention as well. I remember reading a cookbook by Joyce Chen years ago where she mentioned the people in the northern area of China used very little oil, which resulted in their hair being dull. Whereas people in the south used more, resulting in shiny hair. Interesting that comment has stayed with me all this time.
I recognized that voice as soon as I heard it, I love PROOF, well, the first season was the best but I do favor Bridget's familiar voice.. that being said, I love Asian food, and just started Ketogenic diet to cure that covid weight, which is out of hand.. so first I'd like to say, I'd love to see more Keto friendly dishes and finally, this looks so good I'm going to try to adapt this dish to be Keto. I enjoy this and PROOF, keep up the good work and let's hear more of Ms. Lancaster
I love watching parents and children cooking together. I always tell my mom, when I cook around my friends they look up to me and ask me questions, when I cook with her I find I have so much to learn still. This was a good video ☺️
This is the definitive video on crispy orange beef. I love that its father and son, and a tremendous amount of respect and politeness that the sun shows his father ❤ in the end all we have are memories
4:03 it was so bothering me Kevin wasn’t using his hands to mix things well - hands are a cook’s best tool! So glad “dad” said something! Love the content, gentlemen!
Thank you soooooooooo much!!!!!! This is my favorite dish when done right. Unfortunately, I rarely find a single Chinese restaurant in the U.S. that comes close to doing it justice. Tender, crispy morsels, uniform; perfect!!! This is the rarest of all dishes to see done correctly! There is a restaurant in Arlington, IL, a suburb of Chicago that does it right. Sun Shui.
You two are spectacular! The banter, the attitude, and the knowledge are incomparable! I never knew the secrets of making orange beef. And was a pro cook. Thank you!
Kevin, I admire the love and respect you and your dad have for each other. My dad could never imagine doing anything substantive with me. To see you interact, exchange knowledge, and enjoy each other is so foreign to me that at times, I'm not even sure what I'm seeing. How could it be that a father and son could ever hang out as friends? I was raised to believe this was impossible. Thanks for showing me otherwise. And by the way, your teaching methods are fun to follow, easy to replicate and make me excited to see what's next. Chin chin.
That was a BRILLIANT demonstration! Looking forward to making it myself. Really enjoy the father/son cooking rapport - very heartwarming! Now tell me - can you do (or have you already done) a definitive recipe for broccoli with garlic sauce? (Emphasis on an authentic Chinese master recipe for garlic sauce - I’ve been let down by so many pretenders in the past…) Thanks gentlemen!
I made this tonight and I'm so happy I have more gorgeous lunch tomorrow! Thanking for bringing good flavor to my home! I CANT WAIT FOR MORE RECIPES!!!!
This is my favorite series. I like the discussion about how things were “when you were a kid”. I am from western Canada, I had never had orange beef until I moved to the States. We had Ginger fried beef. Would you be able to show how to make that?
I’ve always wanted to learn how to cook like this. Thank you so much! What a great tip putting the meat in the freezer, I always have struggled with the moisture factor!
I like orange chicken a little better. But will very happily eat both! I will be making this recipe. Having grown up in Hawaii, and now living in a small midwest town, I've learned to order asian ingredients online and to make my own at home. So much tastier!
Loved this! This was a great demonstration, fun to watch and we look forward to making this! They made the recipe very easy to understand and follow and we really enjoyed the father/son rapport. Look forward to seeing more of their shows.
I like the idea of freezing it beforehand to remove moisture. When I tried the corn starch and fry method before, the beef got "oily" and didn't crisp up the way I wanted it to. I will try this freezing idea and see how it turns out.
I made this last night. I used regular Kikkoman soy sauce because I could not find "light soy sauce", but otherwise, I followed the recipe verbatim. The recipe needed a little more sauce, quite frankly, so I made it again and doubled the sauce, except for the soy (didn't want too much salt). This did the trick, as it was more "wet" and gave the flavor we wanted. I will definitely make this again. Also, I fried the meat for about 2 1/2 to 3 minutes, rather than the recipe's 1 1/2 minutes, as it was not crispy enough at the lower time limit. It really is a delicious recipe. I highly recommend it.
The sauce thing is good to know as I get ready to make this! We are sauce lovers over here, and I find myself often doubling or even tripling the sauce part of the recipe!
I remember when I was a kid, sometime in the 70s, when the first Hunan restaurant opened in my neighborhood. The orange beef blew me away! As much as I loved the flavor and texture of the beef itself, it was that citrus peel that really intrigued me. I’d never had anything that tasted or chewed like it. I wasn’t even sure if I was supposed to be eating it, but I couldn’t stop. My grandmother told me that it reminded her of pomerantzen, an Ashkenazic Jewish candied citrus peel dish that she ate as a kid, but somehow had never made it into my culinary life. Thanks for the trip down memory lane!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
i love this series. Not just because Chinese food is delicious but because this dad and son are so cute together. i love the story the dad tells about when his son was little, very heartwarming.
EVERYONE has access to a WOK.....DO BETTER.
They are married to each other. Such amazing family love in 2022. They even brought that orange sex toy!! 😱
"Just let me do it"
That is the most dad thing I've ever seen in a cooking video.
so charming to see a father and son cook together. I never cooked with my dad. But it is not too late
I love this series of dad and son
I am loving Hunger Pangs! The best new content ATK has put out in a long time. I love the relationship between father and son as well as the knowledge of one being professionally trained and one having on the job training. The Pangs are funny but still respectful of each other. More of this please!
Father & son are the best!
Where has ATK been hiding this wonderful father and son series? So respectful, interactive and informative. I especially like that they don’t dissemble into minutiae and simply explain snd demonstrate. Please post more of them. Thank you.
They have a cookbook out under the ATK label, called A Very Chinese Cookbook! I highly recommend it! I also enjoy their dynamic together!
“Wash your hands first”, I love that. I’ve been saying that half of my life, lol.
I love Hunger Pangs! Keep up the good job gentlemen!
I love this father-son team. I have made a few of their recipes and it was best Chinese food I ever made. But in this particular video they don't give the amounts for the ingredients. One thing I have learned is that Chinese cuisine requires more specific measuring than many others.
I really love how the son asks questions of his Dad that he already knows the answers to - an extremely respectful yet instructive approach. Beautiful.
FYI if your grocery store doesn't carry it, flap meat can be found at Food City or most Mexican carnicerias (meat market). I buy it for carne asada but now I have a new delicious way to use it! Thank you Chicken Kings!
Yup, always get it from Mexican markets. Also called skirt steak.
Costco has it too
I really like the Pangs. I love the father/son chemistry and the way they interact with each other when they teach us their recipes.
More Hunger Pangs episodes please!!
Best duo on TH-cam!
Excellent job...cooking and filming...I just discovered you...now I,m Hooked..orange beef...one of my favorites..Thank you
Hunger Pangs is 50% of the reason I am subscribed to ATK on TH-cam, with the other 50% being Lan Lam.
Kevin's voice is so easy to listen to. You need to get into audiobooks! haha thanks you two for the recipe!
Loved this and love the interactions between father and son.
you beat me to it....its so cool seeing the generations sharing....
Agreed. It's just heartwarming watching them.
Just found these guys. I absolutely Love them. I love Kevin's Dad. Please have these two as a regular show. They are refreshing.
I am completely charmed by these two guys. The recipe is completely doable, too
Another one of my favorite dishes. Please continue this series!
I love the interaction between father and son.
Loved when Dad told his son to use his hands. My thoughts exactly. Get in there and quit messing around. Great video and recipe.
He wasn't "messing around"
Jeffrey Pang and Chicken King are an excellent duo. Love every minute of entertainment, learning, and discovery while father and son graciously share delicious recipes.
Love these guys! Favorite TH-cam cooking show!
One of my very favorite dishes. Thank you.
YUM! Orange beef and General Tso's chicken or two of my favorite Asian Foods in america! I was practically drooling by the time you finish this Orange beef!
Finally had the chance to make this and surely wasn’t disappointed. The taste and flavors were on point.
Compliments to the chefs
Great series, orange beef!
Thank you guy's. Orange beef all the way 😊
This is real "home cooking" at it's best. I am teaching my 9 year-old grandson to cook his favorite foods and I use these videos to explain the process. He loves your Lo Mien Noodles. Thanks so much for this show.
These two have great appeal. Just love the dynamic between these two. Dad gently picks on his son - great banter. Fun to watch, and makes me want to try some new recipes...
Love this father-and-son combo. I have tried a few of these recipes totally legit. Wish you could provide recipes without cost. You guys will be my go-to for Chinese faire.
Great video Pangs!
Orange beef is the best! Thanks for the tips.
I love how respectable you are to your dad! You are a good son. Great recipe Thank you
Love Hunger Pangs.
Great voice for presentation
ingredients (beef)
Flap steak, cut into 2.5"x 0.25" X meat thickness
light soy sauce (2TBSP + 1TBSP for sauce)
Corn starch (1/4 cup)
Ingredients (sauce)
Orange peel, sliced 1/4 cup
Juice of two oranges (1/4 cup)
sugar (2tbsp)
Shaoxing wine (2tbsp
rice vinegar (2 TSP)
toasted sesame oil (1tsp)
Dark Soy Sauce (1tbsp)
1 medium Jalapeno sliced into long strips
3 cloves garlic minced
1 & 1/2 tbsp ground fresh ginger
1 tsp chili flakes
Method
Combine beef ingredients then freeze on a wire rack for about 45 mins
deep Fry beef in 375F oil for 90 seconds. Use around 4 batches to prevent clumping and oil cool down.
Combine liquid and dry sauce ingredients
Fry jalapeno and orange peel in about 2tbsp of the previous deep fry oil in a large skillet or wok for 90 seconds over med-high heat. Add remaining ingredients, fry for 45 seconds
add orange juice sauce and reduce until syrup consistency
Add all of the beef until the sauce covers beef and the beef reheats
Top with sliced scallions if desired
Thank you!
Thank you! Bless your heart 😍 😃 😊
Thk u
Flank steak 🥩 not flap, I believe they meant. ☺️
Thank you for the recipe. ❤
These segments are always so great. These days ATK can sometimes seem a little overly scripted but the Pangs convey their expertise so naturally. The bonus is they’re adorable.
I like these two. Never seen them before.
And fantastic looking recipe.
I'd love more from these two.
The short one is Kris Kimball in disguise
I love the dad. He reminds me of my Chinese grandfather I grew up with. He was a friend of my grandparents and all of us grew up with him as another grandfather.
You Pangs need your own channel so it's easy to find you! So helpful and so much fun to watch.
Hunger Pangs! LOVE IT!!
I simply love you and your father making food together. Your father said at one point that “oil was expensive” so he didn’t have that many fried foods which is so true in many cultures. I would love to see you both make foods from his childhood. Maybe take a dish that was prepared one way from his childhood and that has since been adapted in a more modern kitchen using oils are other techniques.
That comment grabbed my attention as well. I remember reading a cookbook by Joyce Chen years ago where she mentioned the people in the northern area of China used very little oil, which resulted in their hair being dull. Whereas people in the south used more, resulting in shiny hair. Interesting that comment has stayed with me all this time.
I recognized that voice as soon as I heard it, I love PROOF, well, the first season was the best but I do favor Bridget's familiar voice.. that being said, I love Asian food, and just started Ketogenic diet to cure that covid weight, which is out of hand.. so first I'd like to say, I'd love to see more Keto friendly dishes and finally, this looks so good I'm going to try to adapt this dish to be Keto.
I enjoy this and PROOF, keep up the good work and let's hear more of Ms. Lancaster
I love watching parents and children cooking together.
I always tell my mom, when I cook around my friends they look up to me and ask me questions, when I cook with her I find I have so much to learn still. This was a good video ☺️
This is the definitive video on crispy orange beef. I love that its father and son, and a tremendous amount of respect and politeness that the sun shows his father ❤ in the end all we have are memories
I really like you guys...thanks
oh my god i woke up to cuteness overload, you two are so adorable and all while making delicious food, thank you!
Great job, guys! Thanks for this. My favorite part was watching father and son having fun and working together!
Thank you for sharing this recipe. Tangerine beef is my absolute favorite Chinese dish.
Great video! Going to try this soon. Love the Pang duo!
Kevin Pang's voice on my work (audio related) headphones is as much a treat as this dish
I have never had orange beef, always orange chicken, but I will try the beef. Looks so good.
The Pangs are on fire. Got me making all kinds of Asian food this month.
4:03 it was so bothering me Kevin wasn’t using his hands to mix things well - hands are a cook’s best tool! So glad “dad” said something!
Love the content, gentlemen!
Thank you soooooooooo much!!!!!! This is my favorite dish when done right. Unfortunately, I rarely find a single Chinese restaurant in the U.S. that comes close to doing it justice. Tender, crispy morsels, uniform; perfect!!! This is the rarest of all dishes to see done correctly! There is a restaurant in Arlington, IL, a suburb of Chicago that does it right. Sun Shui.
Love these guys!!!!!
You two are spectacular! The banter, the attitude, and the knowledge are incomparable! I never knew the secrets of making orange beef. And was a pro cook. Thank you!
he's so respectful of his dad
The three words worked.. liked
These guys are great
Kevin, I admire the love and respect you and your dad have for each other. My dad could never imagine doing anything substantive with me. To see you interact, exchange knowledge, and enjoy each other is so foreign to me that at times, I'm not even sure what I'm seeing. How could it be that a father and son could ever hang out as friends? I was raised to believe this was impossible. Thanks for showing me otherwise. And by the way, your teaching methods are fun to follow, easy to replicate and make me excited to see what's next. Chin chin.
Thank you for the step by step instructions. It makes easier to follow. Love watching father and son interaction. Reminded me of my parents. 💖
Love this dad and son team. Can’t wait for more videos:) Crispy orang beef is going to be my first recipe.
That was a BRILLIANT demonstration! Looking forward to making it myself. Really enjoy the father/son cooking rapport - very heartwarming! Now tell me - can you do (or have you already done) a definitive recipe for broccoli with garlic sauce? (Emphasis on an authentic Chinese master recipe for garlic sauce - I’ve been let down by so many pretenders in the past…) Thanks gentlemen!
Thank you for sharing your great recipes and am enjoying the exchange by father and son.
That is such an awesome video.
Love the Father Son team.
Outstanding!!! Thank you
I love Hunger Pangs! I love the father/son relationship as they make food together. I also love the story's and explanations given by both.
I made this tonight and I'm so happy I have more gorgeous lunch tomorrow! Thanking for bringing good flavor to my home! I CANT WAIT FOR MORE RECIPES!!!!
I had orange beef for the first time last night. Absolutely loved it, so I had to look it up and see exactly how it was made.
This is my favorite series. I like the discussion about how things were “when you were a kid”. I am from western Canada, I had never had orange beef until I moved to the States. We had Ginger fried beef. Would you be able to show how to make that?
very nice have to try it
I’ve always wanted to learn how to cook like this. Thank you so much! What a great tip putting the meat in the freezer, I always have struggled with the moisture factor!
Thanks for sharing 👍 😀
I like orange chicken a little better. But will very happily eat both! I will be making this recipe. Having grown up in Hawaii, and now living in a small midwest town, I've learned to order asian ingredients online and to make my own at home. So much tastier!
These two are absolutely hilarious. Please keep this series coming.
Loved this! This was a great demonstration, fun to watch and we look forward to making this! They made the recipe very easy to understand and follow and we really enjoyed the father/son rapport. Look forward to seeing more of their shows.
I love watching you and your dad cook together!!!!
The older man is awesome. So patient and calm.
I love this series. I enjoy him and his father.
Wonderful recipe !
I love his dad. His stories are so heart warming. ❤️❤️
I could watch these 2 all day!!!😅😅😅😅😅
Dad is SO CUTE!!!!
I like the idea of freezing it beforehand to remove moisture. When I tried the corn starch and fry method before, the beef got "oily" and didn't crisp up the way I wanted it to. I will try this freezing idea and see how it turns out.
Loving this series with the Pangs ATK.
This series is excellent. I love Asian cooking and son and dad are articulate in their instructions.
Great work dad & son. Love your interaction, especially the respect son shows his dad. I can even follow the recipes. Bonus. Thanks.
Dj
This is fantastic. Also Kevin sounds so much like Bob Costas.
I made this last night. I used regular Kikkoman soy sauce because I could not find "light soy sauce", but otherwise, I followed the recipe verbatim. The recipe needed a little more sauce, quite frankly, so I made it again and doubled the sauce, except for the soy (didn't want too much salt). This did the trick, as it was more "wet" and gave the flavor we wanted. I will definitely make this again. Also, I fried the meat for about 2 1/2 to 3 minutes, rather than the recipe's 1 1/2 minutes, as it was not crispy enough at the lower time limit. It really is a delicious recipe. I highly recommend it.
Light soy sauce is a milder, lighter-colored version of soy sauce. Dark soy sauce packs a hell of a punch
The sauce thing is good to know as I get ready to make this! We are sauce lovers over here, and I find myself often doubling or even tripling the sauce part of the recipe!
I hope to see many more episodes of Hunger Pangs. Very educational and very tasty looking.
Great to have father on show!
Love this pair! And can't wait to make this recipe.
Awesome pair
Enjoyed watching both father and son video. Is orange chicken made the same way as orange beef?
This was wonderful! Kevin and Mr. Jeffrey made a great demo. Will be trying this soon. Off to see more Hunger Pang videos now!
I remember when I was a kid, sometime in the 70s, when the first Hunan restaurant opened in my neighborhood. The orange beef blew me away! As much as I loved the flavor and texture of the beef itself, it was that citrus peel that really intrigued me. I’d never had anything that tasted or chewed like it. I wasn’t even sure if I was supposed to be eating it, but I couldn’t stop. My grandmother told me that it reminded her of pomerantzen, an Ashkenazic Jewish candied citrus peel dish that she ate as a kid, but somehow had never made it into my culinary life.
Thanks for the trip down memory lane!