Cookbook author Betty Liu presents a method for making Sesame-Cumin Chicken that relies on double-frying to boost flavor and crispness. In coverage of the dish, outlets describe the recipe as part of Liu’s latest cookbook and focus on the frying technique rather than other components of the meal.
The Winnipeg Free Press and The Independent both reference Liu’s approach in her new book, “The Chinese Way,” including that Liu devotes a chapter to “Frying.” Both sources connect the specific chicken recipe to that broader guidance on how to achieve the desired texture through repeated frying steps. While neither account presents detailed, conflicting claims about timing or ingredients, their emphasis varies slightly—one frames the dish through its double-fry process and crisp outcome, while the other highlights the cookbook chapter that underpins the technique.
Overall, both articles agree that the recipe’s distinguishing feature is double-frying, presented by Liu as a way to deliver a crisp exterior and well-seasoned chicken.
