Crispy Chinese Dough Sticks are golden, airy strips of deep-fried dough that puff dramatically in hot oil, creating a light, hollow interior and crisp exterior. Known as Yóu Tiáo in Mandarin and often called Chinese crullers or Chinese fried breadsticks, this iconic street food is a beloved breakfast staple across China.
Course: Breakfast or Side Dish
Origin: Traditional Chinese recipe, popular throughout China and especially in Cantonese cuisine
This authentic youtiao recipe creates perfectly crispy Chinese dough sticks at home using simple pantry ingredients. These airy fried doughnuts are traditionally served with rice porridge (congee), soy milk, or dipped into hot soup.
Why Youtiao Is So Popular
Chinese youtiao has been enjoyed for centuries and is deeply rooted in Chinese breakfast culture. Street vendors traditionally fry long strips of dough fresh in large woks of oil early in the morning. The dramatic puffing action creates two joined sticks with a crisp shell and tender interior.
People love this easy Chinese fried dough sticks recipe because it:
- Uses basic pantry staples
- Creates a light, airy texture
- Pairs perfectly with congee or soy milk (Shanghai style)
- Has a satisfying crispy bite
- Represents authentic Chinese street food
Youtiao is especially popular when served alongside Cantonese chicken congee, where the crispy bread soaks up the silky rice porridge beautifully.
Recipe for 4 Servings
(Makes about 8–10 dough sticks)
INGREDIENTS FOR CRISPY CHINESE DOUGHNUTS
Dry ingredients: all-purpose flour, baking powder, baking soda, salt
Wet ingredients: water, neutral oil
For frying: vegetable oil or canola oil
HOW TO MAKE CRISPY CHINESE DOUGHNUTS
- In a large bowl, mix flour, baking powder, baking soda, and salt.
- Add water and oil, mixing until a shaggy dough forms.
- Knead gently until smooth, about 5–8 minutes.
- Cover and let the dough rest at room temperature for 2–4 hours (or refrigerate overnight for better flavor).
- Roll dough into a long rectangle about ¼-inch thick.
- Cut into 1-inch wide strips.
- Stack two strips on top of each other and press lightly down the center with a chopstick.
- Heat oil in a deep pot to 375°F (190°C).
- Stretch each dough strip slightly and carefully lower into hot oil.
- Fry while turning constantly until puffed and golden brown, about 2–3 minutes.
- Remove and drain on paper towels. Serve warm.
DIETARY INFORMATION
- Dairy-Free
- Vegetarian
- Vegan
- Not Gluten-Free (contains wheat flour)
Gluten-Free Option
Traditional youtiao requires wheat gluten for structure and puffing. Gluten-free flour blends do not produce the same airy hollow texture.
Crispy Chinese Doughuts (Youtiao) – Chinese Fried Dough Sticks
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup water room temperature
- 1 tablespoon neutral oil plus more for frying
- 4 cups vegetable oil for frying
Instructions
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- Add water and 1 tablespoon oil. Mix until dough forms.
- Knead until smooth, about 5–8 minutes.
- Cover and rest 2–4 hours.
- Roll into ¼-inch thick rectangle.
- Cut into 1-inch strips. Pair strips and press center with chopstick.
- Heat oil to 375°F (190°C).
- Stretch dough gently and fry, turning constantly, until golden and puffed.
- Drain and serve warm.
Notes
Calories: 310 (16% DV)
Carbohydrates: 36g (13% DV)
Protein: 5g (10% DV)
Fat: 16g (21% DV)
Saturated Fat: 2g (10% DV)
Cholesterol: 0mg (0% DV)
Sodium: 230mg (10% DV)
Fiber: 1g (4% DV)
Sugar: 1g
Recipe Tips
- Resting the dough is crucial for elasticity and puffing.
- Oil temperature must stay around 375°F for proper expansion.
- Continuously turn dough in oil for even puffing.
- For best texture, eat the same day.
- Store leftovers in an airtight container for 1 day; reheat in oven at 350°F for 5 minutes.
Serving Ideas
Serve crispy Chinese doughnuts with:
- Chicken congee (Cantonese rice porridge)
- Sweet or savory soy milk
- Hot and sour soup
- Chinese tea eggs
- Dipping sauce made from soy sauce and black vinegar
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
