Recipes Feature Double-Fried Chicken Techniques

Two recipes highlight crisp, flavorful fried chicken using a double-fry technique. Betty Liu’s sesame-cumin chicken is marinated with aromatics and wine, coated in sesame seeds, potato starch and cumin, then fried for a juicy interior and crunchy crust; she recommends monitoring the oil temperature and serving it with lemon mayonnaise. A Korean-style version uses potato starch and a sweet-spicy glaze of gochujang, honey, garlic and soy sauce, with the first fry able to be done ahead of serving.