(funky music) One of the things I love
about summertime in Chicago is seeing all the food
trucks hitting the streets. And Charlie led us to a spot whose name might lend itself
to a couple of childish jokes, but whose food is anything but. It’s Big Wang’s
Chinese Street Food. ♪ Aw, yeah (funky music) ♪ Give it to me Whitman, can we get one
thing out of the way first before we start? – I think I know what it is, but yeah, let’s do it.
– Yeah. – I polished my
Wang this morning. – [Elliott] It’s the
shiniest Wang on the block. – Schwee! – Any more?
– I’m fresh out. – When you see Big Wang, Chinese food is really not
what comes to mind. – [Elliott] Which part of that
name is slightly childish? – The Wang part. We saw it from
across the street, and we say, you know, if
we don’t see anything else, we’re definitely at least
gonna check out Big Wang’s. – I hear that Big
Wangs are delicious. (calming music) – Tell me, how did this
beauty come into existence? – My family’s been
doing Chinese food for the last 30 years. I’d go to that restaurant
and help out now and then. And now, here I am
with the food truck. – [Elliott] Why do
people gravitate towards food trucks
in the summer? – In the summertime, you
have so many options. All the trucks come out. You can have whatever you
want in just a 20 feet radius. – What is a classic
Big Wang dish that I can make today? – Fried rice, one of the
simplest, but at the same time, most difficult dish to make. – So, I go on the truck,
and I’ll Wang it up. No more Wang gags. You do have a
shiny Wang, though. – Yeah, I do.
– Hey! (funky music) – Whitman has passed
me off to Anthony, who is in charge of the
fried rice situation. – Making fried
rice is very fast. We have very small increments
of time to make it happen before it starts to burn. – I don’t work well
under pressure, and I also do not work fast.
(Anthony laughs) So, this is gonna be fun. – [Anthony] As we
turn our wok on, we’re immediately
gonna add our oil, and get our eggs in so that
those can start to scramble. Get our rice in right after
we get the eggs scrambled. – Did you guys listen
(Anthony laughs) to all that? I wasn’t paying any attention. – [Anthony] There you go, that’s
exactly what you gotta do. – I was screwing with it.
– Beautiful. – I’ve been in a kitchen before. – Now, we’re going to
start to add our chicken and make sure we get that hot. – It’s a full-on workout!
– And then we’ll add the bean sprouts. – You guys need to do a Big
Wang wok cycle or something. (Anthony laughs)
Anthony with a head set on, just going, “Okay, move
it ’round, back the spoon, “Add the oil!”
– Beautiful. Next and most important part
is for us to taste it here. – Can we get another one
of these for Anthony? – [Man] You’re an idiot. – [Anthony] That is
quite fantastic, sir. I will give it to you.
– Holy (bleeps) I made fried rice! (funky music) – I’ve been a fan of Chinese
food as long as I can remember. It was like, my
favorite as a kid. – It’s great to get a bit
of meat and vegetables all stir-fried up with some egg. Plus, it’s delicious. – I have to be honest with you. I, this is my first time.
(wolf whistles) – With a food truck?
– Yes, ever! I’ve seen them, but–
– Wow, and you’ve gone– – Right.
– You’ve gone Big Wang. – Yes.
– As your first. – I went all-out
for the Big Wang. (festive music) – It’s nice to get out
of that hot kitchen on a day like today, take
it back to the streets, and enjoy a true
Chicago summer favorite. Should we attack this delicious–
– Sounds good. – [Elliott] Chinese street food we got here?
– Yes. There’s actually a very
unique way with our box. You can pop it open and
we can share it together. – [Elliott] It’s ingenious! – It’s ’cause we are genius. – You’re gonna dive in with me? (festive music) Those flavorful ingredients. The rice just soaking up
that thick molasses sauce. The egg in there. That is incredibly good. If you wanna get that summer
bod, Anthony’s wok cycle. It’s gonna be the
craze sweeping Chicago coming to a street near you. (festive music)