Youtiao Fried Dough Sticks
Light and airy Chinese fried dough sticks with a crispy exterior and pillowy interior, classically served alongside soy milk or congee for breakfast. Plan ahead: the dough must rest for at least 1 hour before frying.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2/3 cup warm water
- 2 tbsp neutral oil (vegetable or canola)
- 4 cups neutral oil (for frying)
Instructions
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1
Whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp salt in a large bowl.
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2
Add 2/3 cup warm water and 2 tbsp neutral oil (vegetable or canola). Mix until a shaggy dough forms, then knead briefly until smooth. The dough will be soft and slightly tacky. Cover with plastic wrap and rest at room temperature for at least 1 hour.
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3
After resting, lightly oil a work surface. Roll the dough out into a rectangle about 1/4 inch thick. Cut into strips roughly 1 inch wide and 6 inches long. Stack two strips on top of each other and press a chopstick or skewer firmly down the center lengthwise to seal the pair together.
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4
Heat 4 cups neutral oil (for frying) in a deep pot or wok to 375°F (190°C). Use a thermometer to confirm the temperature.
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5
Working in batches, carefully lower the dough pairs into the hot oil. They will puff and expand. Turn frequently with tongs or chopsticks and fry until golden and crispy, about 3-4 minutes per batch.
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6
Remove with a slotted spoon and drain on a paper-towel-lined plate. Serve immediately.