Deep-frying cooks food in hot oil.

It makes the outside crispy.

Betty Liu is a cookbook writer.

She uses this way in her book "The Chinese Way."

She wants the oil at 350°F to 375°F.

She uses a thermometer.

A wooden chopstick can test the heat too.

Small bubbles rise fast.

Then the oil is ready.

Deep-frying often uses a double-fry method.

Shanghai cooks used it for shrimp and fish.

Liu says it works very well for chicken.

The first fry is at low heat.

It keeps the juice inside.

It makes a light coat.

The second fry is at higher heat.

It cooks the chicken.

It makes it crispier.

Her coating uses cumin and crushed sesame seeds.

The chicken sits in marinade for 4 hours.

It can sit overnight too.

Then she coats it.

The mix has sesame seeds, sugar, potato starch and cumin.

The first fry is at 335°F for about 90 seconds.

The second fry is at 350°F for 3 to 5 minutes.

The chicken must reach 165°F inside.

Liu serves the chicken with cumin salt.

She also serves lemon mayonnaise if you want.

She is a cookbook writer and photographer.

She is also a doctor.

She is finishing her surgical residency.

She writes about Chinese home cooking on her blog.

Her blog won an award.

Her first book is "My Shanghai."

It came out in 2021.

People named it one of the best cookbooks of the year.