You Tiao (Chinese Fried Dough Sticks)

🧂 Ingredients

• 300 g All-purpose flour(High-protein bread flour can also be used for a chewier texture.)
• 180 ml Warm water(Around 40-45°C (105-115°F).)
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1 tsp Salt
• approx. 1 liter Vegetable oil or other neutral oil(For deep frying. Use enough to submerge the dough sticks.)
• for dusting Cornstarch or extra flour(To prevent dough from sticking.)

👨‍🍳 Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Create a well in the center.

   ⏱️ 5 minutes
2. 2

   Pour the warm water into the well. Gradually mix the flour into the water using your hands or a spatula until a shaggy dough forms. It will be quite sticky.

   ⏱️ 5 minutes
3. 3

   Turn the dough out onto a lightly floured surface. Knead for about 10-15 minutes until the dough becomes smooth, elastic, and less sticky. It should spring back slowly when poked.

   ⏱️ 15 minutes
4. 4

   Shape the dough into a ball, place it back in the bowl, cover with plastic wrap, and refrigerate for at least 8 hours, or preferably overnight. This long fermentation is crucial for developing the airy texture.

   ⏱️ 8-12 hours
5. 5

   Remove the dough from the refrigerator. Let it sit at room temperature for about 30 minutes to slightly soften. On a lightly floured surface, gently punch down the dough to release air. Roll it out into a rectangle approximately 1.5 cm (about 1/2 inch) thick.

   ⏱️ 10 minutes
6. 6

   Using a knife or pizza cutter, cut the dough rectangle into strips about 2 cm (3/4 inch) wide. Then, cut each strip in half lengthwise to create shorter, thinner strips.

   ⏱️ 5 minutes
7. 7

   Take one strip and place it on your work surface. Lightly brush the top with water. Place another strip directly on top and press down gently with your fingers to seal them together. Use a chopstick or skewer to press firmly down the center of the two stacked strips, joining them and creating an indentation. This helps them puff up nicely during frying.

   ⏱️ 10 minutes
8. 8

   Gently stretch each paired strip lengthwise to about 20-25 cm (8-10 inches). Be careful not to tear the dough. The dough should feel elastic and slightly resistant.

   ⏱️ 5 minutes
9. 9

   Heat the oil in a deep pot or wok over medium-high heat to 180-190°C (350-375°F). Use a thermometer to ensure the correct temperature. If you don't have a thermometer, test the oil by dropping a small piece of dough; it should sizzle and float to the surface immediately.

   ⏱️ 10-15 minutes (heating)
10. 10

    Carefully slide 2-3 stretched dough sticks into the hot oil, ensuring not to overcrowd the pot. Fry for 2-4 minutes, turning them occasionally with tongs, until they are puffed up, golden brown, and crispy. They should look light and hollow inside.

    ⏱️ 4-8 minutes per batch
11. 11

    Remove the fried youtiao from the oil using tongs and drain them on a wire rack set over paper towels to remove excess oil. This helps keep them crispy.

    ⏱️ 1 minute per batch
12. 12

    Serve immediately while hot and crispy. They are best enjoyed fresh.

    ⏱️ N/A

💡 Pro Tips

• ✓The overnight refrigeration is crucial for developing the characteristic light and airy texture of youtiao.
• ✓Ensure the oil is at the correct temperature (180-190°C / 350-375°F) before frying. Too cool, and they'll be greasy; too hot, and they'll burn before cooking through.
• ✓Stretching the dough just before frying is essential for achieving the signature puffed-up shape.
• ✓The goal is a light, hollow interior. If they are dense, it usually means the dough was overworked, not rested long enough, or the oil wasn't hot enough.
• ✓Drain fried youtiao on a wire rack rather than paper towels to maintain crispiness.

🔄 Variations

• Serve with soy milk (doujiang) for a traditional breakfast.
• Enjoy with congee (rice porridge).
• Dip in hoisin sauce or sweet chili sauce.
• Add a pinch of five-spice powder to the dough for extra flavor.

🥗 Nutrition

Per serving