In this episode of How-To, Mission Chinese Food's executive chef Angela Dimayuga shows us how to use koji—a form of fermented cooked rice or soybeans—as a marinade to age chicken over the course of three days so that it fries to perfection. Trust us: This dish is well worth the wait. There's a reason why it's been named the best fried chicken in New York, which is no easy feat—and now, you can make it at home.

RECIPE: Koji Fried Chicken: http://bit.ly/1Hssg2j

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Action Bronson & Mario Batali - http://bit.ly/Bronson-Batali

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How to Make the Best Fried Chicken in New York

In deze [_How-To_](/?show=how-to-nl-2) laat executive chef Angela Dimayuga van de pas heropende New York-lieveling [Mission Chinese Food](http://www.mcfny.com/) zien hoe je genmai koji (gefermenteerde rijst) als marinade gebruikt om kip in drie dagen tijd perfect op smaak te brengen.

**KIJKEN: [_How-To_: Grootmoeders gebraden kipschnitzels](https://munchies.vice.com/nl/videos/how-to-mac-n-cheese-met-matty-matheson)**

Geloof ons: het is de moeite van het wachten waard. Deze kip wordt niet zomaar de beste gefrituurde kip in New York genoemd. En nu kan iedereen het thuis maken.

**KIJKEN: [Meer _How-To_ video's](/?show=how-to-nl-2)**

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Eten

Angela Dimayuga van New York-lieveling Mission Chinese Food laat zien hoe je de beste krokante kip met koji – gefermenteerde rijst – maakt. 

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How-To: Krokante koji-kip met Angela Dimayuga

FYI.

This story is over 5 years old.

How-To: Krokante koji-kip met Angela Dimayuga

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