This Sesame-Cumin Chicken is double-fried for flavour and crispiness这款芝麻孜然鸡经过两次油炸，味道更香脆。
Deep-fry (zhà) is a well-known technique where the food is fried in a pool of hot oil, which both cooks it and creates a crispy exterior.
This image released by Voracious shows a recipe for sesame cumin chicken, from the cookbook "The Chinese Way" by Betty Liu. (Betty Liu/Voracious via AP)
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 .
When deep-frying, I use a thermometer, aiming for 350°F to 375°F (176.67°C to 190.56°C). Another way to gauge the temperature is to stick a wooden chopstick in the oil, and if tiny bubbles float rapidly up around it the heat is adequate.
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这张由Voracious发布的图片展示了贝蒂·刘（Betty Liu）所著烹饪书《中国之道》（The Chinese Way）中的一道芝麻孜然鸡的食谱。（贝蒂·刘/Voracious via AP）
油炸（zhà）是一种众所周知的烹饪技巧，将食物放入热油中炸，既能煮熟食物又能使其外皮酥脆。在我的烹饪书《中国之道》的“油炸”章节中，我们贯穿了这种技巧。
油炸时，我会用温度计，目标油温是 350°F 到 375°F（176.67°C 到 190.56°C）。另一种判断油温的方法是，将一根木筷子插入油中，如果筷子周围迅速冒出细小的气泡，就说明油温合适了。
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