How-To: Make Koji Fried Chicken with Angela Dimayuga
Angela Dimayuga of Mission Chinese Food in NYC shows us how to make perfectly crispy fried chicken using koji—a.k.a. fermented rice.
Fast Food Week
My Dad Invented the Extra Value Meal
Angela Dimayuga of Mission Chinese Food discovers that her father, a former manager at McDonald's, unwittingly changed the fast food landscape forever.
Why Angela Dimayuga Calls the Menu at Mission Chinese Food New American Cuisine
"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."
Koji Fried Chicken with Salted Cucumber and Daikon Salad
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.
Kombucha Made EZ
Angela Dimayuga shows us just how easy making your own kombucha at home can be. All you need is a little bit of sugar, tea, juice, and time.
Drunken Fish Recipe
Xiaoxing wine gets this beautiful fish crunk with a spicy lemongrass-chili paste, garlic confit, and black bean sauce.
NEW YORK CITY
How I Created Fashion Week's Weirdest Dinner
Mission Chinese Food's party for Opening Ceremony involved sundaes served in papayas, upscale sweet and sour pork, and holding Spike Jonze like a baby.
Charred Yu Choy Recipe
For this recipe I used young yu choy, but you can also use baby bok choy or baby mustard greens. You can also substitute in a regular hard boiled egg and store-bought mayo to cut back on prep time.
Nine Inch Nails and Philip Glass Inspired My Mission Chinese Menu
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.