Chef‑author Dr. Betty Liu, known for her award‑winning food blog and the cookbook The Chinese Way, offers a step‑by‑step guide to making Sesame‑Cumin Chicken that’s both juicy inside and crisp outside. The recipe is designed for home cooks who want restaurant‑quality results without leaving the kitchen.
Key Techniques
The secret lies in a double‑fry method. The first fry, at a lower temperature (around 335°F), seals the chicken’s juices and sets a light coating. After a brief rest, the oil temperature is raised to 350°F for a second fry that creates a deep, golden crust. Using a thermometer ensures the oil stays within the 350‑375°F range recommended for deep‑frying.
Ingredients (Serves 4)
- 2 scallions, roughly chopped
- 3 large garlic cloves, peeled and smashed
- 2 teaspoons grated ginger
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 ½–2 lb boneless, skinless chicken thighs
- ¼ cup white sesame seeds
- 2 tablespoons sugar
- ¾ cup potato starch
- 1 teaspoon ground cumin
- For cumin salt: ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon ground cumin, ¼ teaspoon smoked paprika
- For lemon mayonnaise: ¼ cup Kewpie mayonnaise, juice of 1 lemon, 1 garlic clove minced
- Neutral oil for frying
Preparation
Marinate the chicken: Cut the thighs into 1½‑to‑2‑inch chunks. Combine scallions, garlic, ginger, salt, white pepper, Shaoxing wine, a splash of sesame oil, and soy sauce in a bowl. Toss the chicken pieces in the mixture, cover, and refrigerate for at least four hours or overnight.
Make the coating: Crush sesame seeds with sugar using a mortar and pestle or food processor until a coarse powder forms. Mix this with potato starch and ground cumin. Set aside.
Prepare cumin salt and lemon mayo: Combine the cumin‑salt ingredients in a small bowl. For the mayo, whisk together Kewpie mayonnaise, fresh lemon juice, and minced garlic; keep chilled until serving.
Cooking
Heat neutral oil in a deep, heavy pot to 335°F. Line a baking sheet with a wire cooling rack and have paper‑towel‑lined plates ready for each batch. Working in batches, remove chicken from the fridge, let excess liquid drip off, coat in the sesame‑cumin mixture, and place on the rack.
When the oil returns to 335°F, gently dust each piece with a little more coating and lower it into the oil. Fry for about 90 seconds, until the pieces are pale golden and slightly puffy. Transfer to the rack to drain.
After the first round, raise the oil temperature to 350°F. Return each batch to the oil and fry 3–5 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches at least 165°F. Drain on paper towels and sprinkle with the prepared cumin salt.
Serving
Arrange the crispy chicken on a serving platter and offer the lemon mayonnaise on the side for dipping. The bright citrus notes of the mayo complement the warm cumin and nutty sesame flavors, creating a balanced bite.
About the Author
Betty Liu is a surgeon‑resident, photographer, and prolific food writer. Her debut book, My Shanghai, was named one of the best cookbooks of 2021. She continues to share Chinese home‑cooking techniques through her blog and now through The Chinese Way, which emphasizes precise cooking methods such as temperature‑controlled deep‑frying.
Original reporting: Herald-Standard – latest news for Uniontown, Pennsylvania — read the source article.
