If you love a hot, crispy breakfast with minimal fuss, you’ll love youtiao—those golden, airy Chinese dough sticks you often spot alongside congee or soy milk. This easy youtiao recipe captures that signature light interior and crackly exterior, and you can make it at home without special equipment.

I’ll walk you through the dough, resting times, and how to fry so the sticks puff beautifully. With a little patience and a few pro tips, you’ll get youtiao that rival your favorite breakfast shop—perfect for dipping, stuffing, or snacking straight out of the fryer.

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Why This Youtiao Recipe Works

You get reliable, restaurant-style texture at home because we keep the method straightforward and the ingredients simple.

Baking powder and a touch of soda give you puff and lightness without yeast.
Rested dough relaxes gluten so the sticks stretch and balloon during frying.
Right oil temperature ensures crisp edges and tender interiors—no greasiness.
Easy shaping method uses two strips stacked and pressed in the center for classic split-top youtiao.

Ingredients

All-purpose flour – 2 1/2 cups (300 g)
Baking powder – 2 teaspoons
Baking soda – 1/2 teaspoon
Sugar – 1 tablespoon
Fine sea salt – 1 teaspoon
Egg – 1 large, beaten
Neutral oil – 2 tablespoons for the dough (plus more for frying)
Water – 3/4 cup to 7/8 cup (180–210 ml), room temperature
Oil for frying – peanut, canola, or soybean oil

Optional for serving:

Sweetened soy milk for dipping
Congee or rice porridge
Condensed milk or savory soy-scallion dip

How to Make Crispy Youtiao at Home

1) Mix the Dry Ingredients

In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt until evenly combined.

2) Add Wet Ingredients and Form Dough

Stir in the beaten egg and 2 tablespoons oil.
Add water gradually while mixing with chopsticks or a spatula until a shaggy dough forms.
Knead briefly (2–3 minutes) until it comes together. The dough should feel soft, slightly tacky, and smooth.

3) Rest the Dough for Stretch and Puff

Coat the dough lightly with oil and place it in a covered container.
Rest at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight. This rest creates better elasticity and the classic airy texture.

4) Shape the Youtiao Strips

Bring the dough back to room temp for 20–30 minutes.
On a lightly oiled surface, press the dough into a rectangle about 1/4-inch (6 mm) thick. Avoid adding flour; a touch of oil prevents sticking and keeps the surface smooth.
Cut into 1-inch (2.5 cm) wide strips. Pair strips together.
Stack one strip on top of another. Press a chopstick down the center lengthwise to seal them into a double-decker strip. This creates the signature split during frying.

5) Heat the Oil

Pour 2–3 inches (5–7.5 cm) of oil into a deep pot or wok.
Heat to 360–375°F (182–190°C). Use a thermometer for accuracy.

6) Fry for Puff and Color

Hold a double strip at both ends, gently stretch it to about 8–9 inches (20–23 cm).
Slide it into the hot oil. Immediately use chopsticks or tongs to roll and flip continuously for even expansion.
Fry 2–3 minutes total until deep golden and crisp. Adjust heat to maintain temperature between batches.
Drain on a wire rack over a baking sheet. Repeat with remaining strips.

Pro Tips for Perfect Texture

Don’t skip the rest: It’s the difference between dense and airy.
Oil, not flour, on the board: Oil keeps surfaces smooth so the sticks split properly.
Press that center seam: A firm chopstick press ensures the classic butterfly profile.
Keep oil hot: Too cool and you get greasy sticks; too hot and they brown before puffing.

How to Store Leftover Youtiao

Room temperature (same day): Keep uncovered on a rack for up to 4 hours to maintain crispness.
Refrigerate: Store in a paper towel–lined container, lid slightly ajar, up to 2 days.
Freeze: Wrap tightly and freeze up to 1 month. Reheat straight from frozen.

Reheating:

Air fryer: 350°F (175°C) for 3–5 minutes.
Oven: 375°F (190°C) for 6–8 minutes on a rack.
Skillet: Light film of oil, medium heat, turn until crisp.

Benefits of Making Youtiao at Home

Fresh and crisp every time: Nothing beats youtiao minutes out of the fryer.
Control over ingredients: Adjust salt, oil, and sweetness to your taste.
Versatile: Serve with congee, dip in soy milk, or use as a crunchy sandwich add-on.
Budget-friendly: Pantry staples transform into an impressive breakfast.
Make-ahead friendly: Rested dough in the fridge means faster mornings.

What to Avoid for Best Results

Don’t rush the resting time: Under-rested dough won’t stretch or puff well.
Don’t overwork the dough: Excess kneading tightens gluten and toughens the sticks.
Don’t fry in cool oil: You’ll get greasy, heavy youtiao.
Don’t dust with flour during shaping: Flour prevents the strips from sealing and splitting correctly.
Don’t overcrowd the pot: Temperature drops and the sticks won’t expand.

Fun Variations to Try

Sesame youtiao: Sprinkle toasted sesame seeds onto the dough before stacking and pressing.
Five-spice twist: Add 1/2 teaspoon Chinese five-spice to the dry mix for subtle warmth.
Savory scallion: Fold in thin-sliced scallions and a pinch of white pepper.
Sweet dip: Serve with condensed milk or a dusting of cinnamon sugar for dessert vibes.
Mini sticks: Cut shorter lengths for bite-size party snacks.

FAQ

Can I make the dough ahead?

Yes. Mix the dough the night before and refrigerate. Resting overnight improves flavor and texture.

Do I need yeast for youtiao?

No. Baking powder and a little baking soda provide the lift and airy interior in this easy version.

What oil works best for frying?

Neutral oils with high smoke points like peanut, canola, or soybean oil work best.

Why didn’t my youtiao puff?

Dough under-rested and too tight.
Oil temperature too low so the exterior sealed without quick expansion.
Center press too gentle so the strips didn’t split.

Can I bake youtiao instead?

They won’t replicate deep-fried texture. If you must, air fry at 360°F (182°C) until browned, but expect less puff and crisp.

How do I keep them crisp?

Cool on a wire rack, not paper towels. Serve immediately, and re-crisp in a hot oven or air fryer if needed.

Conclusion

With a simple dough, a good rest, and hot oil, you can make youtiao that puff beautifully and crunch with every bite. Set out warm sticks with soy milk or congee, and watch them disappear. Once you master the center-press and the oil temp, you’ll turn out a batch any weekend morning with confidence and ease.

Easy Youtiao Recipe Crispy Chinese Dough Sticks

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Ingredients

Instructions

In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt until evenly combined.
Stir in the beaten egg and 2 tablespoons oil.
Add water gradually while mixing with chopsticks or a spatula until a shaggy dough forms.
Knead briefly (2–3 minutes) until it comes together. The dough should feel soft, slightly tacky, and smooth.
Coat the dough lightly with oil and place it in a covered container.
Rest at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight. This rest creates better elasticity and the classic airy texture.
Bring the dough back to room temp for 20–30 minutes.
On a lightly oiled surface, press the dough into a rectangle about 1/4-inch (6 mm) thick. Avoid adding flour; a touch of oil prevents sticking and keeps the surface smooth.
Cut into 1-inch (2.5 cm) wide strips. Pair strips together.
Stack one strip on top of another. Press a chopstick down the center lengthwise to seal them into a double-decker strip. This creates the signature split during frying.
Pour 2–3 inches (5–7.5 cm) of oil into a deep pot or wok.
Heat to 360–375°F (182–190°C). Use a thermometer for accuracy.
Hold a double strip at both ends, gently stretch it to about 8–9 inches (20–23 cm).
Slide it into the hot oil. Immediately use chopsticks or tongs to roll and flip continuously for even expansion.
Fry 2–3 minutes total until deep golden and crisp. Adjust heat to maintain temperature between batches.
Drain on a wire rack over a baking sheet. Repeat with remaining strips.
Don’t skip the rest: It’s the difference between dense and airy.
Oil, not flour, on the board: Oil keeps surfaces smooth so the sticks split properly.
Press that center seam: A firm chopstick press ensures the classic butterfly profile.
Keep oil hot: Too cool and you get greasy sticks; too hot and they brown before puffing.

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