Golden, crispy, and full of airy pockets, Chinese Fried Breadsticks (Youtiao) are a beloved breakfast treat across China. Traditionally served with warm soy milk or rice congee, these long, light sticks of dough are incredibly satisfying when made fresh at home. With a perfect outer crunch and soft, hollow interior, they’re easier to make than you think and this recipe walks you through every detail.
Ingredients for Chinese Fried Breadsticks
🥢 Dough Base
- 500g bread flour – provides a higher protein content for the chew and structure
- 3g salt – balances flavor and strengthens gluten
- 6g sugar – just a touch for flavor, not sweetness
- 10g instant yeast – helps the dough rise gently for fluffiness inside
🥚 Wet Ingredients
- 1 large egg – for richness and binding
- 270g warm water – around 100°F (38°C), helps activate the yeast
- 30g neutral cooking oil – keeps the dough tender and pliable
🛢️ For Frying
- Vegetable or peanut oil – for deep frying
What Makes Youtiao Special?
This isn’t just fried dough. Youtiao has a signature texture: light, hollow inside with two pieces of dough puffing and separating slightly in hot oil. The interior forms large air pockets, while the outside develops a golden, blistered crust. Traditionally eaten for breakfast, they pair well with savory dishes or even sweet soy milk for dipping.
“Crispy on the outside, chewy and airy inside fresh youtiao are worth waking up early for.”
The secret lies in the simplicity of the ingredients and proper resting. Unlike Western donuts, there’s no sugar glaze or filling it’s all about texture and flavor from the dough itself.
Tips Before You Start
- Use bread flour only. All purpose won’t create the chewy, structured interior.
- Don’t skip the rest time. The dough needs to relax and proof fully for proper expansion.
- Fry in hot oil (180-190°C or 350-375°F). If the oil is too cool, the dough will absorb too much and become greasy.
- Stretch carefully before frying. A gentle pull helps it puff and separate naturally in the oil.
Step by Step to Make Chinese Fried Breadsticks
1: Mix and Knead the Dough
- In a large mixing bowl, combine the bread flour, salt, sugar, and instant yeast. Stir to blend evenly.
- Make a well in the center and add the egg, warm water, and cooking oil.
- Use your hands or a dough hook to mix until a sticky dough forms. Knead for 8-10 minutes until the dough becomes smooth, soft, and elastic.
2: Rest the Dough
- Shape the dough into a ball and lightly coat it with oil.
- Cover the bowl with plastic wrap or a damp towel.
- Let the dough rest at room temperature for 1 hour, or until slightly puffy. It doesn’t need to double in size.
3: Roll and Shape
- After resting, turn the dough onto a floured surface.
- Roll it into a rectangle about ½ inch (1.25 cm) thick. Use a bench scraper or sharp knife to cut it into strips about 1 inch wide and 4-5 inches long.
- Pair the strips in twos and press one lightly over the other using a chopstick or skewer down the center lengthwise. This helps the two pieces stick together but still puff apart when fried.
4: Final Resting
- Cover the shaped dough loosely with a towel and let them rest for 20-30 minutes.
- This rest allows the gluten to relax so the breadsticks stretch without tearing.
5: Fry the Breadsticks
- Heat 2-3 inches of oil in a deep pan to 350-375°F (180-190°C).
- Gently stretch each pair of dough strips just before frying, pulling them to about double their original length.
- Carefully lower into the oil and fry one or two at a time to avoid overcrowding.
- Use chopsticks or tongs to gently roll the dough constantly while frying. This ensures even browning and puffing on all sides.
- Fry for 2-3 minutes total until golden brown and puffed. Remove and drain on paper towels.
Serving Suggestions
- Serve hot and fresh with warm soy milk, rice porridge, or savory congee.
- Dip into sweetened condensed milk for a dessert twist.
- Slice and stuff with savory fillings like pickled vegetables, fried eggs, or scallions for a breakfast sandwich variation.
“The secret to the perfect youtiao is the light stretch before frying that’s how you get the iconic puff and hollow inside.”
Frequently Asked Questions About Chinese Fried Breadsticks
Why didn’t my youtiao puff up?
The dough may not have rested long enough or the oil wasn’t hot enough. Be sure to let the dough relax and stretch it gently before frying. Oil should be between 350-375°F (180-190°C).
Can I use all purpose flour instead of bread flour?
Bread flour gives the best texture with more chew and structure. All purpose flour works in a pinch but may result in a softer, less puffy stick.
Do I need baking powder?
This version uses yeast as the leavening agent, which creates a more traditional and hollow interior. Baking powder versions exist but produce a denser result.
Can I make the dough ahead?
Yes. Prepare the dough, cover tightly, and refrigerate overnight. Bring to room temperature for 30 minutes before shaping and frying.
How do I store leftovers?
Let fried breadsticks cool completely, then store in an airtight container for up to 2 days. Reheat in a toaster oven or air fryer to restore crispness.
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