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.

Angela Dimayuga of Mission Chinese Food discovers that her father, a former manager at McDonald's, unwittingly changed the fast food landscape forever.

"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.

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.

Xiaoxing wine gets this beautiful fish crunk with a spicy lemongrass-chili paste, garlic confit, and black bean sauce.

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.

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.

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.