Betty Liu’s Sesame-Cumin Chicken is double-fried for flavor and crispiness

Deep-fry (zhà), a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior, is used throughout the “Frying” chapter in my cookbook “The Chinese Way.”

NewsBeagle is a discovery engine. We show the headline, a short source-supplied summary and clear attribution. The complete reporting remains with the publisher.