Chinese Fried Breadsticks (Youtiao)
Golden, crispy, and full of airy pockets, Chinese Fried Breadsticks—known as 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 their perfect crunch on the outside and soft, hollow interior, they’re easier to make than you might think!
🥢 Ingredients for Chinese Fried Breadsticks
Dough Base
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500g bread flour – higher protein for chew and structure
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3g salt – balances flavor and strengthens gluten
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6g sugar – just a touch for mild flavor
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10g instant yeast – helps the dough rise and stay fluffy inside
Wet Ingredients
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1 large egg – adds richness and helps bind the dough
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270g warm water (about 100°F / 38°C) – activates yeast
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30g neutral cooking oil – keeps dough soft and pliable
For Frying
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Vegetable or peanut oil – for deep frying
What Makes Youtiao Special?
Youtiao isn’t just fried dough—it’s textured perfection. Each stick puffs up with a hollow center and a golden, blistered crust. The magic comes from simplicity: no glazes or fillings, just dough made right.
“Crispy on the outside, chewy and airy inside—fresh youtiao are worth waking up early for.”
🔪 Tips Before You Start
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Use bread flour only. All-purpose won’t create that chewy interior.
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Don’t skip the rest. Resting and proofing allow for proper rise and stretch.
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Oil temperature matters. Fry at 350–375°F (180–190°C).
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Stretch gently. This encourages the dough to puff and form that iconic hollow center.
👩🍳 Step-by-Step Instructions
1. Mix and Knead the Dough
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In a large bowl, mix bread flour, salt, sugar, and instant yeast.
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Add egg, warm water, and oil to the center.
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Mix and knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.
2. Rest the Dough
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Shape into a ball, lightly coat with oil, and cover the bowl.
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Let rest at room temperature for 1 hour until slightly puffy.
3. Roll and Shape
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Roll dough into a ½-inch thick rectangle.
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Cut into strips (about 1 inch wide and 4–5 inches long).
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Pair strips in twos. Press a chopstick lengthwise down the center to help them stick.
4. Final Rest
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Cover dough loosely and let rest for 20–30 minutes.
5. Fry the Breadsticks
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Heat 2–3 inches of oil to 350–375°F (180–190°C).
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Gently stretch each paired strip to double its length.
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Fry 1–2 at a time, rolling with chopsticks or tongs for even browning.
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Cook for 2–3 minutes until golden and puffed. Drain on paper towels.
🍽️ Serving Suggestions
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Classic: Serve hot with soy milk or savory congee.
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Sweet: Dip in sweetened condensed milk.
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Savory: Slice and fill with pickled veggies, eggs, or scallions for a sandwich twist.
❓ Frequently Asked Questions
Why didn’t my youtiao puff up?
→ Likely due to under-proofed dough or low oil temperature. Let the dough rest fully and heat oil to 350–375°F.
Can I use all-purpose flour?
→ Yes, but bread flour gives a chewier texture and better puff.
Do I need baking powder?
→ Not for this version. Yeast gives the light, hollow center traditional to youtiao.
Can I make the dough ahead?
→ Yes! Refrigerate overnight, then bring to room temp before shaping and frying.
How do I store leftovers?
→ Let cool completely, store airtight for up to 2 days. Reheat in a toaster oven or air fryer to restore crispiness.
