Crispy Chinese Youtiao: Easy Homemade Fried Dough Sticks Recipe

In a large bowl, combine flour, baking powder, baking soda, and salt. Gradually add warm water and 1 tablespoon of vegetable oil, mixing until a shaggy dough forms. Knead for 5-7 minutes until smooth.

Cover the dough and let it rest at room temperature for at least 2 hours, or refrigerate overnight. This allows the dough to rise and become easier to handle.

On a lightly floured surface, gently flatten the dough into a rectangle about 1/2 inch thick. Cut the dough into strips about 1 inch wide and 4-5 inches long. Stack two strips on top of each other and press down in the middle with a chopstick to create a 'butterfly' shape.

Heat a generous amount of vegetable oil in a deep pot or wok to 350-375°F (175-190°C). Carefully stretch each Youtiao piece slightly before dropping it into the hot oil. Fry in batches, turning occasionally, until golden brown and puffed up, about 2-3 minutes per batch.

Remove fried Youtiao with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately, traditionally with soy milk or congee.