Angela Dimayuga of Mission Chinese Food in NYC shows us how to make perfectly crispy fried chicken using koji—a.k.a. fermented rice.
"What we’re doing, at the end of the day, is just American food, but it’s a hodgepodge of what we like about Chinese dishes and the experience of Chinese restaurants."
The koji used in the air-drying process caramelizes the outside of the chicken so well, you won't even need flour to make it crispy.
Drafting a good menu doesn't just happen. For the new Mission Chinese space in Manhattan, I dreamed up a new dish of wood-fired greens—with a little help from Trent Reznor and Philip Glass.