Youtiao (Chinese Fried Dough) Recipe

I have always been obsessed with the crispy, golden delight that is Youtiao, also known as Chinese fried dough. This Youtiao (Chinese Fried Dough) Recipe has become one of my favorite ways to bring that authentic street food experience right into my own kitchen. The perfectly airy, chewy texture combined with the light crispiness on the outside makes it absolutely irresistible. Making these at home is surprisingly simple once you get the hang of it, and I love how every bite takes me back to those busy morning markets filled with tantalizing aromas.

Why You’ll Love This Youtiao (Chinese Fried Dough) Recipe

What makes this recipe so special to me is the balance of textures and flavors. The outside crisps up just right without becoming too hard, while the inside stays soft and chewy, almost pillow-like, which I find so satisfying. The subtle hint of salt and a touch of richness from the butter and egg create a delicate flavor that complements both sweet and savory accompaniments perfectly. I love how the dough is light but has enough structure to hold up beautifully while frying.

Another reason I am so passionate about this Youtiao recipe is how do-able it is, despite some of the techniques looking a bit intimidating at first. The step-by-step kneading and resting process makes all the difference, and once the dough has had enough time to rest, frying up these golden beauties is quick and fun. It’s a fantastic dish to share with family or friends during breakfast or brunch, and it always sparks joy seeing everyone eagerly dip these crispy sticks into soy milk or congee. I’m confident this recipe will become your go-to for those cozy mornings or casual gatherings.

Ingredients You’ll Need

The ingredients to make this Youtiao are wonderfully straightforward but essential to achieving the perfect texture and flavor. Each element plays a crucial role, from the flour that forms the base to the butter that adds just the right richness.

• 2 cups all-purpose flour: The foundation of the dough that gives structure and chewiness.
• 1 egg: Adds moisture, richness, and helps bind the dough together.
• 1/2 teaspoon salt: Enhances flavor and provides subtle seasoning.
• 1½ teaspoons baking powder: Gives the dough its lightness and slight puffiness.
• 1 tablespoon milk: Adds tenderness and the perfect texture.
• 2 tablespoons unsalted butter (softened, not melted): Brings richness and a delicate flavor to the dough.
• About 1/3 cup water: Hydrates the dough just enough for pliability without stickiness.
• Oil for frying: Essential for that golden, crispy exterior—any neutral oil with a high smoke point works great.

Directions

Step 1: Using an electric mixer fitted with a dough hook, combine the flour, egg, salt, baking powder, milk, and softened butter on the lowest stirring setting. Slowly pour the water in small batches, allowing the dough to absorb it fully. Depending on your kitchen’s humidity, you might need a little more or less water, so pour cautiously.

Step 2: Knead the dough for 15 minutes. The dough should feel sticky but should not cling to the sides of the bowl. If you don’t have a mixer, knead by hand for about 20-25 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten.

Step 3: On a lightly floured surface, shape the dough into a long, flat loaf about 1/4 inch thick and 4 inches wide. Take your time to make the thickness uniform, which helps with even cooking. Wrap it tightly in plastic wrap on a baking sheet or flat plate, then refrigerate overnight for at least 12 hours—this slow rest is magical for developing texture.

Step 4: The next morning, remove the wrapped dough and let it sit at room temperature for 1 to 3 hours. It needs to become very soft and pliable before frying, so don’t rush this important step.

Step 5: Heat oil in a large wok or deep pan over medium heat until it reaches 400-425°F (205-220°C). A thermometer is the best way to gauge the temperature, as it ensures perfect frying results.

Step 6: Unwrap the dough carefully onto a lightly floured surface. Sprinkle a bit of flour on the top side as well. Cut the dough into 1-inch wide strips—be sure to cut an even number. Stack them in pairs and press the center lengthwise with a chopstick or dowel.

Step 7: Gently stretch each doubled strip to about 9 inches long. Be careful not to tear the dough.

Step 8: Drop the stretched dough carefully into the hot oil. It should float up immediately. Use chopsticks or tongs to continuously roll each piece around for about a minute. This helps the dough puff evenly and prevents sticking.

Step 9: Fry the youtiao in batches of one or two, depending on the size of your pan, until they turn a lovely golden brown. Avoid overcooking to maintain a delightful chewy texture inside.

Step 10: Remove from oil and drain on paper towels. Repeat the process with all remaining dough. Having a helper during frying can make things more efficient and fun.

Servings and Timing

This recipe yields about 10 servings of delicious, freshly fried Youtiao. The prep time includes about 15 minutes to mix and knead the dough and 30 minutes for the initial rest, but the most critical waiting period is the overnight refrigeration, which requires at least 12 hours. Additional time is needed for the dough to warm up before frying, approximately 1 to 3 hours depending on your kitchen temperature. The frying itself is quick, taking about 20 minutes total. Altogether, expect a total time commitment of around 13 to 16 hours, mostly hands-off, resulting in delightfully authentic Youtiao.

How to Serve This Youtiao (Chinese Fried Dough) Recipe

I love serving youtiao warm or hot, right after frying when the golden crust is at its crispiest and the inside is tender. They’re perfect dipped into a bowl of warm soy milk, a traditional Chinese breakfast pairing that never gets old. The combination of soft and airy bread with creamy, slightly sweet soy milk is just heavenly. For a savory twist, you can pair youtiao with congee, where the crispiness adds excellent texture contrast to the smooth rice porridge.

Presentation-wise, I like to serve youtiao in a simple basket lined with a paper towel or napkin to soak up any excess oil. Garnishing with a sprinkle of toasted sesame seeds or a light dusting of five-spice powder adds an aromatic boost and visual appeal. For beverages, a hot jasmine tea or chrysanthemum tea pairs beautifully, balancing the richness of the fried dough. At casual brunches or weekend family meals, I find youtiao always brings an extra smile to the table.

Youtiao also shines during holidays or celebrations when you want to impress guests with an authentic homemade treat. You can cut them into smaller pieces for finger food or serve them as part of a dim sum spread. No matter the occasion, I always recommend enjoying youtiao fresh and warm to truly appreciate their delicate texture and flavor. They can be refrigerated and reheated, but nothing beats that just-fried experience!

Variations

I have experimented with customizing this Youtiao (Chinese Fried Dough) Recipe, and it’s surprisingly versatile. For a gluten-free version, I have used a blend of gluten-free flours but with the addition of xanthan gum to mimic the elasticity of wheat dough—though it takes some tweaking to get just right. For those seeking vegan options, simply substitute the egg with a flaxseed egg and use plant-based milk and vegan butter; the frying process remains the same and still produces tasty, crispy strips.

To tweak the flavor, I sometimes add a pinch of five-spice powder or a bit of garlic powder to the dough to give the youtiao an extra kick. You could also experiment by frying the dough in different oils like peanut or sunflower oil for subtle changes in aroma. If you want to try a healthier alternative, shallow frying instead of deep frying can work, though it may alter the crispiness slightly. For fun, some people create stuffed versions with sweet or savory fillings sealed inside before frying—definitely a delicious twist worth trying!

Storage and Reheating

Storing Leftovers

If you happen to have any leftover youtiao, store them in an airtight container at room temperature for up to two days. Avoid the refrigerator, as it tends to dry out the texture. Wrapping them gently in parchment paper inside the container helps prevent them from sticking together while maintaining some moisture balance.

Freezing

You can freeze youtiao by first letting them cool completely, then wrapping each piece individually in plastic wrap and placing them in a freezer-safe bag or container. They keep well frozen for up to one month. When you’re ready to enjoy them, take out the desired quantity without thawing thoroughly to avoid sogginess during reheating.

Reheating

The best way to reheat youtiao is in a hot oven or toaster oven at 350°F (175°C) for about 5 to 7 minutes, which helps restore the crispy outer layer without making the interior dry. Avoid microwaving if you can, as it tends to make the dough chewy and limp. For an extra crisp finish, a quick blast of high heat under a broiler for 1-2 minutes works wonders—just keep a close eye to prevent burning.

FAQs

What is Youtiao and why is it often served with soy milk?

Youtiao is a traditional Chinese fried dough stick, known for its crispy outside and soft, airy inside. It is commonly served alongside warm soy milk as a breakfast combo because the mild sweetness and creaminess of soy milk perfectly complement the salty, crispy youtiao, creating a balanced and satisfying meal.

Can I make Youtiao without a deep fryer?

Absolutely! You can use a large wok or a deep, heavy-bottomed pan with enough oil heated to the right temperature. The key is having enough oil to allow the dough to float and cook evenly. Maintaining the temperature between 400-425°F (205-220°C) is crucial for the best texture.

Why does the dough need to rest overnight in the fridge?

The overnight rest helps develop the gluten, relaxes the dough, and enhances the texture, allowing it to fry up with that perfect chewiness inside and light crisp outside. It also improves flavor subtly by allowing ingredients to meld.

What should I do if my youtiao is too dense or heavy?

If your youtiao turns out dense, it may be due to insufficient kneading or the dough not resting long enough. Make sure to knead properly and let the dough rest overnight and reach room temperature before frying. Also, ensure your oil is at the correct temperature to allow the dough to puff up as it fries.

Can I add flavors or fillings to Youtiao dough?

Yes! You can add spices like five-spice or garlic powder to the dough for a different flavor profile. For fillings, try sealing in sweet red bean paste or savory minced pork before frying, though this requires careful sealing so the filling doesn’t leak during frying.

Conclusion

I truly hope you give this Youtiao (Chinese Fried Dough) Recipe a try, especially if you’re craving a little taste of authentic Chinese street food at home. The satisfaction of pulling these golden, crispy sticks from hot oil and sharing them with loved ones is simply unbeatable. Whether for breakfast, snacks, or special occasions, homemade youtiao will surely become a treasured recipe in your kitchen, just as it has in mine.

Print