In her new cookbook, 'The Chinese Way,' author Betty Liu explores various culinary techniques, including a dedicated chapter on frying. Among the recipes featured is a sesame-cumin chicken dish, which Liu prepares using a double-frying method. This process involves frying the chicken twice to achieve a specific level of crispiness and to develop the flavor profile of the spices.

While the report focuses on the technical aspects of the recipe, it highlights the importance of temperature control and timing in achieving the desired results for this style of preparation. The inclusion of this recipe serves as part of Liu's broader effort to document traditional and modern Chinese cooking methods for home cooks. There is no disagreement among sources regarding the existence of the recipe or the method used, as the information is derived from a single report on the cookbook's contents.