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.
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 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!
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 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!
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.
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 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 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.
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 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 ☺️
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...
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.
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.
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.
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 like the way you explain the dish in a clear way without a lot of distractions and the self-promotion that is typical for UA-cam cooking videos. Well-done Jeffrey and Kevin. It`s really interesting to see how many people liked this so much because of the father and son working through the recipe, and I did, as well. I will look up Jeffrey`s UA-cam channel, as well.
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
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!
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!
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!
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.
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
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. 👏👏
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!
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.
First I just want to say I loved the father son interaction. Second, I’m going to have to try this out. I know you used a different cut but I have a flank steak in the freezer that it’s about time for me to use & I’ve been thinking what I want to do with it. This video came right when I needed it.
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 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!!!!
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 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!
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 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!
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 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!! 😱
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!
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!
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 really love how the son asks questions of his Dad that he already knows the answers to - an extremely respectful yet instructive approach. Beautiful.
so charming to see a father and son cook together. I never cooked with my dad. But it is not too late
"Just let me do it"
That is the most dad thing I've ever seen in a cooking video.
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.
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 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.
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 this series of dad and son
Father & son are the best!
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.
Hunger Pangs is 50% of the reason I am subscribed to ATK on UA-cam, with the other 50% being Lan Lam.
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.
“Wash your hands first”, I love that. I’ve been saying that half of my life, lol.
I love the interaction between father and son.
I love Hunger Pangs! Keep up the good job gentlemen!
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"
Best duo on UA-cam!
Another one of my favorite dishes. Please continue this series!
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.
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.
You Pangs need your own channel so it's easy to find you! So helpful and so much fun to watch.
Finally had the chance to make this and surely wasn’t disappointed. The taste and flavors were on point.
Compliments to the chefs
Great job, guys! Thanks for this. My favorite part was watching father and son having fun and working together!
I love how respectable you are to your dad! You are a good son. Great recipe Thank you
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 ☺️
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...
Kevin's voice is so easy to listen to. You need to get into audiobooks! haha thanks you two for the recipe!
I am completely charmed by these two guys. The recipe is completely doable, too
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.
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.
More Hunger Pangs episodes please!!
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.
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!
Love these guys! Favorite UA-cam cooking show!
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 Hunger Pangs! I love the father/son relationship as they make food together. I also love the story's and explanations given by both.
Thank you guy's. Orange beef all the way 😊
Thank you for the step by step instructions. It makes easier to follow. Love watching father and son interaction. Reminded me of my parents. 💖
Great to have father on show!
The Pangs are on fire. Got me making all kinds of Asian food this month.
Love the Father Son team.
I like the way you explain the dish in a clear way without a lot of distractions and the self-promotion that is typical for UA-cam cooking videos. Well-done Jeffrey and Kevin. It`s really interesting to see how many people liked this so much because of the father and son working through the recipe, and I did, as well. I will look up Jeffrey`s UA-cam channel, as well.
Great series, orange beef!
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
Great video Pangs!
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
One of my very favorite dishes. Thank you.
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!
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!
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.
This was wonderful! Kevin and Mr. Jeffrey made a great demo. Will be trying this soon. Off to see more Hunger Pang videos now!
Orange beef is the best! Thanks for the tips.
The Pang’s are a wonderful inclusion to the ATK line up! I enjoy them very much!
Loving this series with the Pangs ATK.
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
Thank you for sharing this recipe. Tangerine beef is my absolute favorite Chinese dish.
oh my god i woke up to cuteness overload, you two are so adorable and all while making delicious food, thank you!
These two are absolutely hilarious. Please keep this series coming.
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. 👏👏
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!
Excellent job...cooking and filming...I just discovered you...now I,m Hooked..orange beef...one of my favorites..Thank you
The older man is awesome. So patient and calm.
Love Hunger Pangs.
I love his dad. His stories are so heart warming. ❤️❤️
Great video! Going to try this soon. Love the Pang duo!
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 adorable. Your respect for you father is phenomenal.
Father and son make a great team! More videos, please!
I love watching you and your dad cook together!!!!
First I just want to say I loved the father son interaction.
Second, I’m going to have to try this out. I know you used a different cut but I have a flank steak in the freezer that it’s about time for me to use & I’ve been thinking what I want to do with it. This video came right when I needed it.
Same. I'll use that flank steak 😋
Flank or skirt should be pretty much the same result
Ive actually never heard the cut called "flap meat" lol but it makes perfect sense, probably translated from mandarin
Jeffrey and Kevin are great together! I love watching them and always look forward to their videos.
Hunger Pangs! LOVE IT!!
Love this dad and son team. Can’t wait for more videos:) Crispy orang beef is going to be my first recipe.
I hope to see many more episodes of Hunger Pangs. Very educational and very tasty looking.
I love this series. I enjoy him and his father.
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
Thank you for sharing your great recipes and am enjoying the exchange by father and son.
I love the father son duo!
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 could watch these 2 all day!!!😅😅😅😅😅
Dad is SO CUTE!!!!
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!!!!
Glad you guys are here
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.
I have never had orange beef, always orange chicken, but I will try the beef. Looks so good.
Great voice for presentation
Kevin Pang's voice on my work (audio related) headphones is as much a treat as this dish
The three words worked.. liked
Loved that! It looks so delicious...will definitely try it. Thank you for the history and all the wonderful tips.
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.
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!
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 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!
I love the gentle dynamic between the father and son! The recipe looks delicious too. :)
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!