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In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk them together until well combined.

In a separate bowl, whisk together the egg, warm water, and 2 tablespoons of vegetable oil.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until a shaggy, sticky dough forms. Do not knead the dough; just ensure all flour is incorporated.

Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes. This allows the flour to fully hydrate.

After the initial rest, lightly oil your hands and gently fold the dough a few times within the bowl, without kneading. Re-cover and refrigerate for at least 3 hours, or preferably overnight (up to 12 hours). This long rest is crucial for texture.

Once rested, remove the dough from the refrigerator. Lightly flour a clean work surface. Gently transfer the dough onto the floured surface. Do not punch down or knead.

Using a rolling pin, gently roll the dough into a rectangle approximately 1/4 inch thick. Aim for a rectangle about 10-12 inches long and 4-5 inches wide.

Cut the dough lengthwise into strips about 1 inch wide. You should have 8-10 strips.

Take two strips of dough and stack them on top of each other. Using a chopstick or the dull side of a knife, press down firmly in the middle of the stacked strips, creating an indentation but not cutting all the way through. This will help them puff up and separate during frying.

Repeat step 9 with the remaining dough strips until all Youtiao are formed.

Heat 4 cups of vegetable oil in a deep pot or wok over medium-high heat to 350-375°F (175-190°C). Use a kitchen thermometer to ensure accurate temperature.

Carefully stretch each Youtiao piece slightly before dropping it into the hot oil. Fry 2-3 pieces at a time, depending on the size of your pot, to avoid overcrowding.

Fry for 1-2 minutes per side, turning occasionally, until golden brown and puffed up. The Youtiao should be light and airy.

Remove the fried Youtiao with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Serve immediately with congee, soy milk, or as a side to other Chinese dishes.


In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk them together until well combined.

In a separate bowl, whisk together the egg, warm water, and 2 tablespoons of vegetable oil.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or your hands until a shaggy, sticky dough forms. Do not knead the dough; just ensure all flour is incorporated.

Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 30 minutes. This allows the flour to fully hydrate.

After the initial rest, lightly oil your hands and gently fold the dough a few times within the bowl, without kneading. Re-cover and refrigerate for at least 3 hours, or preferably overnight (up to 12 hours). This long rest is crucial for texture.

Once rested, remove the dough from the refrigerator. Lightly flour a clean work surface. Gently transfer the dough onto the floured surface. Do not punch down or knead.

Using a rolling pin, gently roll the dough into a rectangle approximately 1/4 inch thick. Aim for a rectangle about 10-12 inches long and 4-5 inches wide.

Cut the dough lengthwise into strips about 1 inch wide. You should have 8-10 strips.

Take two strips of dough and stack them on top of each other. Using a chopstick or the dull side of a knife, press down firmly in the middle of the stacked strips, creating an indentation but not cutting all the way through. This will help them puff up and separate during frying.

Repeat step 9 with the remaining dough strips until all Youtiao are formed.

Heat 4 cups of vegetable oil in a deep pot or wok over medium-high heat to 350-375°F (175-190°C). Use a kitchen thermometer to ensure accurate temperature.

Carefully stretch each Youtiao piece slightly before dropping it into the hot oil. Fry 2-3 pieces at a time, depending on the size of your pot, to avoid overcrowding.

Fry for 1-2 minutes per side, turning occasionally, until golden brown and puffed up. The Youtiao should be light and airy.

Remove the fried Youtiao with tongs or a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Serve immediately with congee, soy milk, or as a side to other Chinese dishes.
