Chinese Breadsticks (Youtiao)
Chinese Breadsticks (Youtiao)
Ingredients
For the Dough
- 1 cup warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 2 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 tablespoon vegetable oil, (for dough)
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
In a large mixing bowl, whisk together the bread flour, salt, and baking soda until well combined.
⏱️ 2 min
- 3
To the activated yeast mixture, add the large egg and 1 tablespoon of vegetable oil. Whisk lightly to combine. Pour the wet ingredients into the dry ingredients.
⏱️ 3 min
- 4
Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic. It should be slightly sticky but manageable.
⏱️ 10 min
- 5
Lightly grease a clean large bowl with a little vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 90 min
- 6
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and roll it out into a rectangle approximately 12 inches long by 8 inches wide and about 1/4 inch thick.
⏱️ 5 min
- 7
Using a sharp knife or pizza cutter, cut the dough lengthwise into 1-inch wide strips. You should have about 8 to 10 strips.
⏱️ 5 min
- 8
Take two strips of dough and stack one directly on top of the other. Using a chopstick or the back of a knife, press down firmly in the center of the stacked strips, almost cutting through but not quite, to create a hinge.
⏱️ 10 min
- 9
Place the shaped dough pieces on a lightly floured surface or baking sheet, cover them with a clean cloth, and let them rest for another 15 to 20 minutes. This second rest helps them puff up nicely when fried.
⏱️ 15 min
- 10
While the dough rests, heat 4 cups of vegetable oil (or enough to reach 2-3 inches deep) in a deep pot or Dutch oven over medium-high heat. Use a kitchen thermometer to ensure the oil reaches a temperature of 350-375°F.
⏱️ 5 min•🌡️ 360
- 11
Once the oil is hot, gently pick up a stacked dough piece and carefully stretch it to about 10-12 inches long. Carefully drop it into the hot oil. Fry 2-3 breadsticks at a time to avoid overcrowding the pot. Fry for 2-3 minutes per side, turning occasionally, until they are golden brown and puffed up.
⏱️ 10 min•🌡️ 360
- 12
Remove the fried Youtiao with tongs and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.
Kitchen Tools
Nutrition Facts (per serving)
Chinese Breadsticks (Youtiao)
Ingredients
For the Dough
- 1 cup warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
- 2 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 tablespoon vegetable oil, (for dough)
For Frying
- 4 cups vegetable oil, or enough for deep frying
Instructions
- 1
In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
⏱️ 10 min - 2
In a large mixing bowl, whisk together the bread flour, salt, and baking soda until well combined.
⏱️ 2 min - 3
To the activated yeast mixture, add the large egg and 1 tablespoon of vegetable oil. Whisk lightly to combine. Pour the wet ingredients into the dry ingredients.
⏱️ 3 min - 4
Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic. It should be slightly sticky but manageable.
⏱️ 10 min - 5
Lightly grease a clean large bowl with a little vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 90 min - 6
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and roll it out into a rectangle approximately 12 inches long by 8 inches wide and about 1/4 inch thick.
⏱️ 5 min - 7
Using a sharp knife or pizza cutter, cut the dough lengthwise into 1-inch wide strips. You should have about 8 to 10 strips.
⏱️ 5 min - 8
Take two strips of dough and stack one directly on top of the other. Using a chopstick or the back of a knife, press down firmly in the center of the stacked strips, almost cutting through but not quite, to create a hinge.
⏱️ 10 min - 9
Place the shaped dough pieces on a lightly floured surface or baking sheet, cover them with a clean cloth, and let them rest for another 15 to 20 minutes. This second rest helps them puff up nicely when fried.
⏱️ 15 min - 10
While the dough rests, heat 4 cups of vegetable oil (or enough to reach 2-3 inches deep) in a deep pot or Dutch oven over medium-high heat. Use a kitchen thermometer to ensure the oil reaches a temperature of 350-375°F.
⏱️ 5 min•🌡️ 360 - 11
Once the oil is hot, gently pick up a stacked dough piece and carefully stretch it to about 10-12 inches long. Carefully drop it into the hot oil. Fry 2-3 breadsticks at a time to avoid overcrowding the pot. Fry for 2-3 minutes per side, turning occasionally, until they are golden brown and puffed up.
⏱️ 10 min•🌡️ 360 - 12
Remove the fried Youtiao with tongs and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.