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.
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!
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.
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 ☺️
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
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.
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.
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.
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.
What a fun and informative series!! I really love the dynamic between Kevin and his Dad. And the food they're cooking up looks fantastic and easy to make at home. 👏👏
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!
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!
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 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!
Looks great - in British Chinese restaurants quite often they'll marinade with a bit of baking soda to help tenderise the beef (to reduce the chance of the final product coming out chewy) so it's worth trying that out to see if it better suits your preference :)
if you marinade it with baking soda, you need to wash out the baking soda (yes, soak and wash the meat in a bowl of cold water) after tenderizing, otherwise the resulting food will be bitter.
@@MrNoipe tbh I've done both and haven't really noticed a difference - but that might be because I use very little to begin with and coat the beef with a relatively sweet sauce anyway
Marinating in egg whites along with the soda to "velvet" the meat (especially chicken) does two things - it tenderizes plus adds a soft mouth feel typical of Asian dishes with meat. With Moo Goo Gai Pan for example, the marinated chicken is briefly poached in water before combining it with vegetables. Cashew chicken on the other hand, is stir fried first. It's a great technique and an important step for an authentic Chinese recipe.
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!
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.
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 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 absolutely love these segments. The father and son dynamics are a great feature to look forward to. It would be awesome to start featuring top choice sauce brands like the taste tests segments Jack Bishop does on ATK. For instance I don’t know where to begin on a high quality oyster sauce.
One of my local Chinese restaurants makes their orange beef with dried orange peel, and it is _so_ good! Good pungent hit of orange aroma and just a hint of bitterness. You kind of have to pick out the big pieces of dried peel, because they're too bitter and chewy, but they flavor the dish very deeply.
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’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 love this. Keep these videos coming. The chemistry between you two is fantastic, and the explanations are clear and easy to follow. Now I wanna go shopping.
Great recipe, great tips! Love the father and son combo. Will look for more of their videos. Will also try the recipe, looks delicious. Off to get some flap meat…
Lovely video! Thoroughly enjoying this series! Two notes to streamline this recipe: prep the beef first and while it is in the freezer, chop your veggies/ make the sauce. The beef can also be fried right in the wok-no need to dirty a Dutch oven and you can use less oil in a wok. Cheers
Very well presented; good timing; great sense of humor. Appreciate all the explanations. I had never known re freezing the meat before frying. Is freezing needed before any deep frying?
I know melamine plates are used a lot. But in these demos, showcasing a cuisine, couldn't we see something a bit more upscale? Chinese ceramics are so beautiful!
Your dad has great "I'm watching my son cook my recipe" posture, with his hands on his hips. I've seen this posture from the corner of my eye many a time.
This is my favorite Chinese dish to eat (that isn't dim sum!) and I love the two of you together. How lucky I am to have stumbled onto this! Now I must go watch your video on shu mai.
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!
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 love how the son asks questions of his Dad that he already knows the answers to - an extremely respectful yet instructive approach. Beautiful.
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.
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 ☺️
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. ❤
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.
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.
I love how respectable you are to your dad! You are a good son. Great recipe Thank you
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.
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
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"
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!! 😱
The Pangs are on fire. Got me making all kinds of Asian food this month.
What a fun and informative series!! I really love the dynamic between Kevin and his Dad. And the food they're cooking up looks fantastic and easy to make at home. 👏👏
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!
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 for the step by step instructions. It makes easier to follow. Love watching father and son interaction. Reminded me of my parents. 💖
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 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 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
“Wash your hands first”, I love that. I’ve been saying that half of my life, lol.
This was wonderful! Kevin and Mr. Jeffrey made a great demo. Will be trying this soon. Off to see more Hunger Pang videos now!
Looks great - in British Chinese restaurants quite often they'll marinade with a bit of baking soda to help tenderise the beef (to reduce the chance of the final product coming out chewy) so it's worth trying that out to see if it better suits your preference :)
if you marinade it with baking soda, you need to wash out the baking soda (yes, soak and wash the meat in a bowl of cold water) after tenderizing, otherwise the resulting food will be bitter.
@@MrNoipe tbh I've done both and haven't really noticed a difference - but that might be because I use very little to begin with and coat the beef with a relatively sweet sauce anyway
Marinating in egg whites along with the soda to "velvet" the meat (especially chicken) does two things - it tenderizes plus adds a soft mouth feel typical of Asian dishes with meat. With Moo Goo Gai Pan for example, the marinated chicken is briefly poached in water before combining it with vegetables. Cashew chicken on the other hand, is stir fried first. It's a great technique and an important step for an authentic Chinese recipe.
@@MrNoipe Using too much baking soda also gives it a metallic taste if not rinsed.
Actually, using cornstarch and egg whites is a better velveting marinade and no need to rinse.
Finally had the chance to make this and surely wasn’t disappointed. The taste and flavors were on point.
Compliments to the chefs
Love this dad and son team. Can’t wait for more videos:) Crispy orang beef is going to be my first recipe.
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!
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.
Hunger Pangs is 50% of the reason I am subscribed to ATK on RUclips, with the other 50% being Lan Lam.
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.
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 absolutely love these segments. The father and son dynamics are a great feature to look forward to. It would be awesome to start featuring top choice sauce brands like the taste tests segments Jack Bishop does on ATK. For instance I don’t know where to begin on a high quality oyster sauce.
Been looking out for a nice recipe for this dish. I'm glad to get one ATK approved!
very obvious. lmao
@@sandrah7512 Oh thank you for the info and insight! My broke college self only just discovered ATK recently on RUclips 😅👍
@@sandrah7512 I guess I just found my next series to binge 😏 many thanks again!
One of my local Chinese restaurants makes their orange beef with dried orange peel, and it is _so_ good! Good pungent hit of orange aroma and just a hint of bitterness. You kind of have to pick out the big pieces of dried peel, because they're too bitter and chewy, but they flavor the dish very deeply.
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.
I love this series of dad and son
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’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!
Father and son make a great team! More videos, please!
I love this series, please do more videos! Thank you.
This is one of the best dishes I have made thank you lovely to see father and son.
I love this. Keep these videos coming. The chemistry between you two is fantastic, and the explanations are clear and easy to follow. Now I wanna go shopping.
More Hunger Pangs episodes please!!
Kevin's voice is so easy to listen to. You need to get into audiobooks! haha thanks you two for the recipe!
Give these two their own channel, and I'll be there every day! Oh, and the beef looks amazing too.
Jeffrey and Kevin are great together! I love watching them and always look forward to their videos.
The older man is awesome. So patient and calm.
This is fantastic. Also Kevin sounds so much like Bob Costas.
This video is fantastic! I hope there're more to come from the Pangs!
Love this pair! And can't wait to make this recipe.
I love the father son duo!
Hunger Pangs is great! Love the Father Son take on cooking. Keep it coming ATK!
Tried this recipe- really works! Great synergy father & son :)
Excellent job...cooking and filming...I just discovered you...now I,m Hooked..orange beef...one of my favorites..Thank you
Great recipe, great tips! Love the father and son combo. Will look for more of their videos. Will also try the recipe, looks delicious. Off to get some flap meat…
Ok now I want Crispy Orange Beef for dinner.
you two are adorable. Your respect for you father is phenomenal.
Lovely video! Thoroughly enjoying this series! Two notes to streamline this recipe: prep the beef first and while it is in the freezer, chop your veggies/ make the sauce. The beef can also be fried right in the wok-no need to dirty a Dutch oven and you can use less oil in a wok. Cheers
Best duo on RUclips!
Glad you guys are here
Love this! You should have more ethnic food combos from various Boston communities! Maybe find some Armenians next from Watertown. Bravo! Thank you!
Bro, Sr Pang has some serious knife skills!
Very well presented; good timing; great sense of humor. Appreciate all the explanations. I had never known re freezing the meat before frying. Is freezing needed before any deep frying?
These two are charming! Need more of them :)
Great video Pangs!
I just found this site and I love it!
I am update my ATK Cookbook Recipe now.
Thanks for great video.
Love theses episodes! I need to know why they hadn’t done this sooner?
Great series, orange beef!
I love this série too. The food is delicious and I am learning the right way to cook the best meal! Very interesting!
Thank you for sharing, can't wait to try this recipe!
Lol@"use your fingers - all of them!!" :-)
Reminds me of Indian cooking (and eating :-) )
Great new series guys; looking forward to more!
I know melamine plates are used a lot. But in these demos, showcasing a cuisine, couldn't we see something a bit more upscale? Chinese ceramics are so beautiful!
Looks so so delicious, a must try. Thank you for sharing.
Your dad has great "I'm watching my son cook my recipe" posture, with his hands on his hips. I've seen this posture from the corner of my eye many a time.
Great father and son combo
The dad is adorable!!!
Love your videos. Thank you & keep up the great work. BTW... FIRST
Thank you for sharing your great recipes and am enjoying the exchange by father and son.
Love all things orange 🍊❤💋👍
I enjoyed watching this, his dad is fantastic. Authentic food with real ingredients. Love it.
Love this duo !
My very favorite! Crispy orange beef❤️
I have never had orange beef, always orange chicken, but I will try the beef. Looks so good.
I Love............Love.........Love........
This recipes is wonderfull.
Congratulations Dad and Son.
Brasil
Love these guys
Great video!
Just heard a segment about this show on NPR. Looks delicious!
This is a great series!
I really love how easy to make this is. Definitely need to try making it sometime.
I love you all’s videos. This recipe reminds me of Beijing Beef from panda.
This series is so helpful!
I am hungry now, thanks a lot. Ha Ha Charles
This is my favorite Chinese dish to eat (that isn't dim sum!) and I love the two of you together. How lucky I am to have stumbled onto this! Now I must go watch your video on shu mai.
The three words worked.. liked
You know, I could handle a meal like that right now! Yummy!!! Orange beef or chicken!
Love these guys!!!!!
Wonderful recipe !
That is such an awesome video.