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.
