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Youtiao (Chinese Fried Dough) Recipe

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4.3 from 5 reviews

Youtiao, also known as Chinese fried dough sticks, are light and airy crullers perfect for breakfast or dim sum. This traditional recipe involves making a sticky dough that rests overnight, then frying the dough strips until they puff up and turn golden brown, resulting in chewy and slightly crispy fried breadsticks with a subtle savory flavor.

  • Total Time: 12 hours 50 minutes
  • Yield: 10 servings

Ingredients

Ingredients

  • 2 cups all-purpose flour
  • 1 egg
  • 1/2 teaspoon salt
  • 1½ teaspoons baking powder
  • 1 tablespoon milk
  • 2 tablespoons unsalted butter (softened, NOT MELTED)
  • about 1/3 cup water
  • oil (for frying)

Instructions

  1. Mix Dough: Using an electric mixer fitted with a dough hook on the lowest setting, combine flour, egg, salt, baking powder, milk, and softened butter. While mixing on the ‘stir’ speed, slowly add water in batches until the dough becomes sticky but does not stick to the bowl sides.
  2. Knead and Rest: Knead the dough for 15 minutes. Cover and let it rest for 30 minutes. If kneading by hand, extend kneading to 20-25 minutes total.
  3. Shape and Refrigerate: On a lightly floured surface, shape the dough into a uniform 1/4-inch thick, 4-inch wide flat loaf. Wrap it tightly with plastic wrap on a tray and refrigerate overnight to develop texture and flavor.
  4. Warm Up Dough: Next day, unwrap and let dough come to room temperature (1-3 hours), keeping it wrapped. The dough must be very soft for proper frying.
  5. Heat Oil: Heat oil in a wok or deep pan on medium until it reaches 400-425°F (205-220°C), suitable for frying.
  6. Cut and Stretch: Place dough on a lightly floured surface, peel off plastic wrap, and lightly flour the top. Cut into 1-inch wide even strips in pairs. Press the center lengthwise with a chopstick and gently stretch each pair into a 9-inch long rope.
  7. Fry Dough: Carefully lower stretched dough into hot oil. It should immediately float. Use chopsticks or tongs to roll the dough continuously for about a minute.
  8. Fry Until Golden: Fry one or two at a time, rolling constantly. Remove once lightly golden brown to avoid over-frying which causes excessive crunchiness.
  9. Repeat and Serve: Continue frying remaining dough. Having two people helps with forming and frying. Serve warm as a breakfast treat or with congee or soy milk.

Notes

  • Allowing the dough to rest overnight enhances flavor and texture, making the youtiao fluffy on the inside.
  • Bringing the dough back to room temperature before frying is critical; cold dough will not puff properly.
  • Maintain oil temperature around 400-425°F to achieve proper rise and golden color without absorbing too much oil.
  • Using chopsticks or tongs to roll the dough in oil ensures even cooking and prevents sticking.
  • Do not overcook, as youtiao should be chewy and airy, not hard or overly crunchy.
  • Author: Olivia
  • Prep Time: 30 minutes (plus overnight resting time)
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://iamstarved.com/youtiao-chinese-fried-dough-recipe/