Dad & Son Make Kung Pao Shrimp 宮保蝦 | Hunger Pangs
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- เผยแพร่เมื่อ 27 เม.ย. 2024
- Hunger Pangs is a series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they make Kung Pao Shrimp.
Exciting news! A Very Chinese Cookbook - featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen - comes out October 24, 2023. Order here: cooks.io/3KfaQPK
Get the recipe for Kung Pao Shrimp: cooks.io/3JYg4xH
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This video made me tear up. I love seeing the generation teaching cooking techniques. I’ve never had this in my family growing up. We’re immigrants, like many. I’ve been in the USA since I was 7. Now I’m 41 and don’t know how to make any of the family dishes from our country. I constantly search you tube for videos. However no one makes it like my mom or grandma did. I miss that. I’m genuinely watching these videos because of the dynamics of a father and son learning and curating a dish together. It could be grilled cheese! Thank you ATK
Much love to you and ur family Mr. A (from another immigrant - now living in Peru).
I'm a white Southerner and my family has been in middle Tennessee since the 1830's. My grandmother and her sister were great cooks, especially my aunt. To this day I can't replicate their recipes but I keep trying. So much knowledge gets lost thru time and the youthful tendency to take good food served to us by our elders for granted. I doubt I will ever be able to make gravy and chicken and dumplings as good as my grandmother or pineapple pudding as good as my aunt did.
I love your dad. I also like how you don't try to take over from him. That man really knows his stuff!
I cannot stress this enough, this is easily the BEST content ATK is putting out right now. I love this so much! Thank you for another great video!
We live where the Chinese food restaurant isn’t all that good. So I bought a Wok last year and I have honed my skills thanks to hunger Pangs , I’m enjoying Chinese food homemade, this is great as my wife has been bugging me for some kung Pao
Sadly, in USA (I'm American, 63 years old)
Probably 90% of all Chinese restaurants serve the food with far too much gravy, sugar, & heavy oils.
I thoroughly enjoy GOOD Chinese food. 😋
I bet she begs you for some kung pao all the time
So refreshing to see Chinese-American cooks. We have so much history in American food culture. Especially love seeing the multigenerational presentation.
(The recipes are still ATK's - this one is from 2002...) 😮
I love their father/son dynamic
How lovely family... Dad said: "Let me safe some for your mom". I wish you all have many years of health together. May the Lord bless you all! Your fan from Utah, USA.
The Pangs are awesome and add a lot of variety. Always happy to see more!
When I was in China, I was taught to use Szechuan peppercorns as well. It adds the lip-numbing sensation that is essential to a good Gong-Bao. I also add red bell peppers and sometimes carrots, although while in China, the only veg was the green onion -- no matter whether in Guangzhou, Chengdu, or Beijing.
But I love Hunger Pangs. I look for it every time I go to You Tube.
I was also wondering about the omission of Sichuan pepper. Can't do without ❄
At the restaurant I go to the sauce is a bit thinner and doesn’t thickly coat the meat and vegetables. Which I like so, that I can coat my rice with all that sauce. How can I make a thinner sauce?
@@majestic6303 Use less corn starch or increase liquid.
@@majestic6303, There are two ways to make the sauce thinner -- more liquid, but not so much to make the meat swim in it, or less cornstarch. There is nothing golden about how much cornstarch to add. You might try mixing the cornstarch in a separate slurry, and adding it a bit at a time, letting it thicken a bit, and if not thick enough, add more slurry. I usually do one tablespoon-ish of cornstarch to a couple of tablespoons of water or stock.
No Sichuan pepper? That's what you get when Cantonese people cook your Sichuan food :)
What a great Father Son Duo!
How great to see a father and son cooking together. And a beautiful dish!
I love “Pop”...ain’t he Adorable? Good Cook too..❤
"We use a wok cause we're Chinese". Had me laughing during my work break. Thank you
I just love watching you two cook ! This is yummy now I know how to make it but not so spicy 😋
#1: Heartwarming 🥰
#2: Educational & Great, simple cooking info!!!
#3: Love the family love/respect🥰
#4: Your Father is adorable and you, both together, are a peaceful joy to watch 🤗🕊
I love watching these two. Personally, I like to separate the white and green portions of the onion, because they are quite different. I cook the white part with the food, and save the green for garnish.
What I have found out cooking Asian food is that its mostly 80% food prep and 20% quick frying. love this channel!! You two and Jet Tila have showed me everything I know about cooking Asian food and Im so thankful for that. The Pangs are the best!!
This is a great family! Love seeing them, thank you! 🙏
Take that, Big Mac! Lolll love it!
Well I know what I'm having for supper...
Keep up the great work! Love this series ❤️
PLEASE, more of this content. It's really great to learn from them, but it's very authentic and wholesome too.
I absolutely love the way everything is explained by these two, it’s very enjoyable to watch and I will definitely be trying out there recipes! Greetings from 🇲🇹
Thanks for letting me hang out with you guys. Will make the dishes that you have. Looks delicious😋😋.
This is the best ATK content ever. I want the Pang's to adopt me 😂
I started cooking with my grandmother when I could barely see over the table top. I'd get plucked onto a chair and help mix ingredients. I've since become a baker and candy maker. I also cook dishes from around the world and yet to find anything that I do not like. My kitchen is a micro restaurant. Thank you for your videos.
YES! There y'all are!
I am so excited to watch & learn another great recipe.
👍 😁
I'm here for this! There was a restaurant nearby that had the best (IMHO) Kung Pao, usually chicken for me, but they recently closed. I've tried Kung Pao from other restaurants and they're all super wet and drowning in gravy that overwhelmed the rest of the ingredients. This looks much closer to what I've been looking for, will try this weekend with chicken. Thanks, Pangs!
Oh my goodness, what an awesome team they make. I'm definitely going to try this!!!
This is such a clear simple and delicious looking recipe. My fave is of course Kung Pao Shrimp, but chicken is also right up there. Heart warming to see a father ad son cooking togather , teaching us how it is done authentically, and right from the heart too.
Yea, take that big Mac! 🥰
I like your videos and your Dad is a treasure !!! 👍
I love the father and son cooking together. Tried with my own father, results were mixed.
Great recipe, I say this every video, they are the best food show on you tube/ATK, father/son need to be on every day
Thx for the explanation on this very famous dish - you two work well together but the Dad is such a Cutie Patootie - Cheers from Canada 🇨🇦 🍁🇨🇦
My fantasy is being born and raised in an Asian Family where they cook like this all the time!! Yum
You guys are great in the kitchen. It truly joys my heart watch your videos.
Hunger Pangs are the dream team! Love you guys!!
Pangs deliver again. A quick meal that I will have to add to the rotation
PS cutting on the bias is SUPER cool for a ton of food prep that adds an elegance to dishes..... even a simple sandwich or grilled meat looks better when plating so use the ANGLE cuts as much as possible
ATK Greetings from California 😋
Salutations
Always Amazing Darling Father & Son Pang's..I just Love Ya'll so much XOXO..God's Blessing's..⚘🎚
The best show on America's Test Kitchen!
I love Jeffrey and Kevin! You are so much fun!! Everything you make looks great!!
Adorable dynamic. 👍👍👍
Hot and sour soup is my absolute favourite as well, and I can’t wait to prepare this one. Because of my gluten allergy, I can’t eat restaurant Chinese food anymore and miss it tremendously! Thanks to your channel, I can now make the real thing at home with minor adjustments to avoid gluten, especially in soy sauces. Thank you!
Kevin and Jeffrey are awesome together. I love these videos but they keep making me run to my local Asian market for all my missing ingredients. 🤓
I have to find the Shaoxing wine, Chinkiang (or Zhenjiang) Vinegar.
I bought a wok today after binge watching hunger Pangs! He is the cutest dad!!
I love this family. I can't wait to try this recipe.
Looks great and quick! Love your videos! You make everything look so easy.
Thanks for this easy-to-follow recipe. It looks delicious and I look forward to making it while using your recipe and techniques.
Looks yummy! And your jazzy opening music with horns is great!
I always enjoy your videos.
OOoo, I love this series from ATK! keep'em comin'!
Chinese food is one of my favorite cuisines so simple so delicious father and son are great
Dude, when you said “Take that, Big Mac” I am really glad I wasn’t taking a drink, LOL😂
I absolutely adore this series😍
So quick and easy - I love Kung Pao anything - shrimp, chicken or beef!
save for "Mom on set!" love that
Happy New Year to you all and much love.
Very good instructions from father and son 👍🏾✌🏾🙏🏾
Totally forgot the shows in Boston until I saw the Chinatown Gate over on Beach St
Great cooking team! Very entertaining!!!! Best cooking team next to Julia and Bridgette! Really like how the Pangs make Chinese cooking easy and do-able for the average home cook. Great way to freshen up your cooking series, ATK! Love it!!!!!!!!!
Love this dish. Love this program!
I so enjoy watching y’all cook together.
Just made it for dinner tonite...Yes I reduced the heat alittle. This tastes better than anything I have had in a restaurant....great recipe and awesome coaching...thanks so much
Thank you for another great video! Every one of your recipes that I have tried works, which is more than I can say for many TH-camrs. Two tips I would add: 1. Get your mise together. If you hunt around while trying to cook the dish you are done -- and not in a good way. Your recipe is awesome: five bowls. 2. Have someone read the preparation to you as you cook (#2 - 5.) I am serious, this is a four minute dish. If you stumble and read, the shrimp will turn to rubber. Can't wait for your next one, and yes I saw the cleaver video, and I am a feared! I will stick with my western knives.
Wow I love Kung pao and to be able to make this myself is priceless, because this dish can be very different from Chinese restaurants. I have never heard of that type of vinegar so I will have to find that ingredient. TIA
I'll have to find the Shaoxing wine, Chinkiang (or Zhenjiang) vinegar too. Those details can make all the difference when preparing a dish! That's also what I enjoy learning from watching Hunger Pangs ❤️
@@NolaDeb also in the written/on line recipe it says that sherry can be used as a sub to the wine. Good luck shopping.
@@angelatruly Yes, I read
• 1 tablespoon Shaoxing wine or dry sherry' could be used in the marinate for the protein (shrimp 🍤 or chicken 🍗).
Also, that you can substitute
• Unseasoned rice vinegar for the Chinkiang (or Zhenjiang) black vinegar. But, I'm intrigued by Kevins reasoning for using black vinegar.
We have a big Asian community in the greater New Orleans area. So, ingredients are always easy to find.
Thanks for the heads up. Many people don't know how to open the 'Drop Down Menu' to locate more info on their episodes - like written recipes and favorite tools.
I also liked their '5 bowl' prep (and a pitcher of broth) approach. ⭐ Preparation makes every cook's job much easier. 🥰
💕 Hunger Pangs - is so well done!
#ATK
@@NolaDeb in my area MD most Asian eateries that I have talked with get their ingredients and such from VA where there are large Asian communities. I may use the substitutes OR perhaps take a day trip 🙃. If you think about it please reply to your results. Good eating!
PS love NOLA. Spent much time with cousin's. Feeling nostalgic a few weeks ago and ordered some pralines from Amaz, unfortunately they were terrible and not what I remembered!
I always enjoy your program 😋.
Looks good guys! Fun show
More 'Hunger Pangs' please and thank you!
Made this for dinner last night, can I just say OMG 😳 amazing. thank you so much for sharing it was the perfect amount of everything even chili. I have now added this recipe to favorites to cook again 😊
Ooooo weeeee!!!!! Looks so good!!!
Thank you for an other yummy receipt! Love to see father and son in the kitchen.
So nice and amusing team 👍🏻 wonderful job thank you 👏👏👏
ATK, HI, THE PANGS, are great, some things I tried already, these guys are great,,,,,,,,looking forward to the next one,,,THANKS. ,,,,🇺🇸🇺🇸🇺🇸🇺🇸
Awesome!! I'm cooking this tonight!
LOVE your show! You are wondeful chefs!
Thanks for sharing ❣️
Hope you two make Singapore mein fun and Chow Ho Fun soon
Love watching you two cook! Thank you
Finally a shrimp recipe! Thank you!
Great recipe! My family loved it
Great recipe; thank you!!
Jeffrey!!!!
Love your bowls. I cook that way. I used a wok for the 1st time today and loved it.
Let’s save some for mom 💕🥰
I always use peanut oil when stir frying. I have always found it to be the best and it lends a nice added taste to the dish. I also use tapioca starch in place of corn starch. I find it gives a smoother sauce and does not break like corn starch tends to do.
I prefer peanut oil too. I'll have to try some tapioca starch, Thanks.
@@NolaDeb I've been using tapioca starch since I used to watch Stephen Yan use it on his show Wok With Yan, filmed in Vancouver back in the 80s. I tried it and liked the results so I've been using it ever since. He even appeared on Letterman once and it was hilarious. There are a lot of his videos on TH-cam, this is the one on Letterman.
th-cam.com/video/e9-vxC0YqFg/w-d-xo.html&ab_channel=carnac233
Surprised they didn't plate this in a bed of rice🤔 great video 👏👏👏👏
This is one of my favorite foods
LOVE IT
I love watching you guys. I grew up going to restuarnts owned by Cantonese and Hunan families. I loved the savory dishes. Sweet Vinegary dishes are good too but, just straigh up sweet is not my thing. The guys in my family loved the few Szechuan dishs they did as well. Jenny was great about spicy up her garlic chicken. Too hot for me. I am starting to get profficiant or at least me and my family think I am. I dont cook chinese food for non-family memebers since covid. Chinese food seems to use similar ingredients for every dish. Growing up in America one day's dinner could be radically different than the next. I love to experiment and try new things. For example black vinegar is delicious and when I got it I saw they had red vinegar. On a later trip I got some but don't have a dish to use it in. Any suggestions? I really want my chineses dishes to be different flavor wise and not tend toward the same flavor.
Very delicious looking
Handsome. Charming. And they can cook too! I also dig the Superbad music.
Fantastic!
Excellent!!
Looked delicious !!!
Very nicely done again, I have every thing but the peanuts but that’s easy will make soon. I hope this is going to be a regular thing here
Looks so delicious
@AMERICAStestKitchen/pang. We need you to do a WOK Seasoning series for new carbon steel woks, on electric coil burner stoves and include the best ways to improve the splotchy effect on wok patina please.
I love your Dad
(You too🙂)
Yum!!