Youtiao, those long, golden-brown fried dough sticks, are one of my absolute favorite things to eat for breakfast or as a snack.
They’re crispy, airy, and just perfect for dipping into warm soy milk or congee.
Making them at home might seem a little intimidating, but trust me, it’s totally doable!
I’ll walk you through each step. Let’s get started!
Recipe Overview: Chinese Youtiao
Chinese Youtiao, also known as Chinese crullers or fried breadsticks, are a popular street food in China and many other Asian countries.
They’re light, puffy, and have a wonderfully crispy exterior.
The inside is soft and chewy, almost like a savory donut, but without the sweetness.
These delightful treats are incredibly versatile.
The classic way is to enjoy them with a bowl of fresh soy milk. You can also pair them with rice porridge (congee), savory tofu pudding, or even wrap them inside a sesame flatbread.
Detailed Ingredients for Youtiao
Here’s what you’ll need to make these delicious fried breadsticks:
- All-purpose flour: 300g (about 2 1/2 cups). This provides the structure for our dough.
- Baking powder: 1 teaspoon. This helps the Youtiao puff up beautifully.
- Baking soda: 1/2 teaspoon. This adds to the airy texture.
- Salt: 1 teaspoon. For flavor!
- Sugar: 1 tablespoon. Just a touch to balance the flavors and help with browning.
- Vegetable oil: 1 tablespoon (for the dough) + more for frying. Canola oil or any neutral-flavored oil works great.
- Water: 180ml (about 3/4 cup). Make sure it’s lukewarm, not hot. This helps activate the baking powder and soda.
If you don’t have baking soda, you can try using a little extra baking powder, but the texture might be slightly different.
Step-by-Step Instructions: Making Perfect Youtiao
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure everything is well combined.
- Add Wet Ingredients: Pour in the lukewarm water and 1 tablespoon of vegetable oil.
- Form the Dough: Gently mix everything with a spatula or your hands until a shaggy dough forms. Don’t overmix it at this stage. It’s okay if it looks a little rough.
- First Rest: Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for about 30 minutes. This allows the gluten to relax, making the dough easier to work with.
- Knead (Briefly!): After 30 minutes, lightly flour your work surface and gently knead the dough for just 1-2 minutes. It should become smoother. We’re not looking for a perfectly smooth dough like bread; a little roughness is fine.
- Second Rest (Long Rest): Place the dough back in the bowl, cover it again, and let it rest in the refrigerator for at least 2 hours, or even better, overnight. This long, cold rest is key to developing the flavor and the signature airy texture of Youtiao.
- Shape the Youtiao: The next day (or after at least 2 hours), take the dough out of the fridge. Gently stretch it into a long rectangle, about 1/2 inch thick. Try not to press out all the air.
- Cut into Strips: Use a knife or a pizza cutter to cut the dough into strips, about 1 inch wide.
- Pair the Strips: Take two strips and place one on top of the other.
- Press Together: Use a chopstick or the back of a knife to press down the center of the stacked strips, lengthwise. This helps them stick together during frying.
- Heat the Oil: In a large, deep pot or wok, heat about 2-3 inches of vegetable oil to 350-375°F (175-190°C). A deep-fry thermometer is really helpful here.
- Stretch and Fry: Gently stretch one of the paired, pressed dough strips to about double its length. Carefully lower it into the hot oil.
- Fry Until Golden: Fry the Youtiao, turning it frequently with chopsticks or tongs, until it’s golden brown and puffed up. This should take about 2-3 minutes.
- Drain: Remove the fried Youtiao from the oil and place it on a wire rack or paper towels to drain excess oil.
- Repeat: Continue stretching, frying, and draining the remaining dough strips.
Youtiao Variations & Tips
- Flavor Boost: While traditionally plain, you can add a pinch of five-spice powder or a little garlic powder to the dry ingredients for extra flavor.
- Make-Ahead: You can prepare the dough up to 2 days in advance and keep it in the refrigerator. The longer resting time actually improves the flavor!
- Storage: Leftover Youtiao are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to a day.
- Reheating: To reheat, it is best to use an oven or toaster oven at 350°F (175°C) for about 5-7 minutes, or until crispy again. You can also use an air fryer. Avoid microwaving, as it will make them soggy.
- Serving Suggestions: Enjoy your homemade Youtiao with your favorite dipping sauce, warm soy milk, or a bowl of comforting congee.
Key Details for Chinese Doughnut Recipe
- Prep time: 45 minutes (plus 2 hours to overnight resting time)
- Cook time: 2-3 minutes per Youtiao
- Total time: 2 hours 45 minutes (minimum) to overnight + 45 minutes
- Servings: About 10-12 Youtiao
- Equipment you’ll need: Large mixing bowl, plastic wrap or damp kitchen towel, rolling pin (optional), knife or pizza cutter, chopsticks or tongs, large pot or wok, deep-fry thermometer (optional but recommended), wire rack or paper towels.
Chinese Youtiao
Youtiao, those long, golden-brown fried dough sticks, are a favorite for breakfast or as a snack. They're crispy, airy, and perfect for dipping into warm soy milk or congee.
Ingredients
- All-purpose flour: 300g about 2 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1 teaspoon
- Sugar: 1 tablespoon
- Vegetable oil: 1 tablespoon for the dough + more for frying
- Water: 180ml about 3/4 cup
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make sure everything is well combined.
- Add Wet Ingredients: Pour in the lukewarm water and 1 tablespoon of vegetable oil.
- Form the Dough: Gently mix everything with a spatula or your hands until a shaggy dough forms. Don't overmix it at this stage. It's okay if it looks a little rough.
- First Rest: Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest at room temperature for about 30 minutes.
- Knead (Briefly!): After 30 minutes, lightly flour your work surface and gently knead the dough for just 1-2 minutes. It should become smoother.
- Second Rest (Long Rest): Place the dough back in the bowl, cover it again, and let it rest in the refrigerator for at least 2 hours, or even better, overnight.
- Shape the Youtiao: The next day (or after at least 2 hours), take the dough out of the fridge. Gently stretch it into a long rectangle, about 1/2 inch thick.
- Cut into Strips: Use a knife or a pizza cutter to cut the dough into strips, about 1 inch wide.
- Pair the Strips: Take two strips and place one on top of the other.
- Press Together: Use a chopstick or the back of a knife to press down the center of the stacked strips, lengthwise.
- Heat the Oil: In a large, deep pot or wok, heat about 2-3 inches of vegetable oil to 350-375°F (175-190°C).
- Stretch and Fry: Gently stretch one of the paired, pressed dough strips to about double its length. Carefully lower it into the hot oil.
- Fry Until Golden: Fry the Youtiao, turning it frequently with chopsticks or tongs, until it's golden brown and puffed up. This should take about 2-3 minutes.
- Drain: Remove the fried Youtiao from the oil and place it on a wire rack or paper towels to drain excess oil.
- Repeat: Continue stretching, frying, and draining the remaining dough strips.