Chinese Fried Donuts (Youtiao) Recipe: Crispy, Airy, And Perfect For Soy Milk

The first time I nailed youtiao at home, I heard it before I saw it: that dry, crackly hiss when hot oil meets stretched dough. Two minutes later, the sticks ballooned like little life rafts, pale gold with blistered ridges. That moment matters, because youtiao should taste light, not heavy, which means the dough must trap steam and expand fast.

This Chinese fried donut recipe shows you exactly how I make crispy, airy youtiao in a normal home kitchen. I keep the steps direct, I explain what each ingredient does, and I point out the mistakes I made so you don’t repeat them. And yes, these are the ones you dunk into warm soy milk until they soften at the edges but stay crunchy in the middle.

What Chinese Fried Donuts Are And How They’re Traditionally Served

You bite youtiao and the center collapses into an airy tunnel. That hollow matters, which means you get crunch without heaviness.

Chinese fried donuts (youtiao, 油条) are long, paired sticks of yeasted or chemically leavened dough that get fried until puffed and crisp. Many shops serve them at breakfast, which means they often show up next to hot drinks and soft porridges.

A common youtiao is about 8–10 inches long, which means you can tear it into chunks for dipping without it going soggy all at once.

“Youtiao is often eaten for breakfast with warm soy milk.”, common service style across Chinese breakfast shops, which means the donut is built for dunking.

Youtiao Vs. Other Fried Doughs

Youtiao behaves differently than Western donuts. The dough stretches, it inflates, and it forms a hollow core, which means the texture feels more like a crisp shell than a cake.

Here is a simple comparison:

Fried dough	Usual shape	Main leavening	Typical texture	What it means for you
Youtiao	Double stick	Baking powder + ammonium bicarbonate (often)	Crisp outside, hollow inside	Fast puff = light bite which means less greasy feel
Yeast donut	Ring	Yeast	Fluffy crumb	More bread-like which means it can feel filling faster
Churro	Ridged stick	Steam + eggs (or baking powder)	Crisp outside, dense center	Strong crunch which means less hollow airiness
Beignet	Square	Yeast	Puffy, soft	Soft bite which means less snap

I tested youtiao side-by-side with a yeast donut batch once. The youtiao finished frying in about 4 minutes total, which means the oil exposure stayed short.

Classic Pairings: Soy Milk, Congee, And Stuffed Sandwiches

The classic move is hot soy milk (doujiang) with youtiao. The soy milk softens the crust just enough, which means each bite shifts from crisp to tender in seconds.

Congee (rice porridge) also works. Congee tastes mild, which means the donut brings the salt and crunch.

Some breakfast stalls split youtiao and fill it like a sandwich with egg, pork floss, pickles, or scallions. That filling adds moisture and fat, which means you can eat it on the go without a drink.

If you like bold condiments, you can add a spoon of crunchy chili. I keep a jar when I cook from my Trader Joe’s chili onion crunch recipe ideas, which means I can turn plain youtiao into a spicy breakfast in 30 seconds.

Ingredients And Equipment You’ll Need

When the dough hits oil, it should surge upward like it “wakes up.” The ingredient list looks simple, but each item controls lift, stretch, and browning, which means small changes show up fast.

Below is the ingredient set I use for a reliable home batch (about 8–10 youtiao depending on length), which means you can finish them in one frying session.

Ingredients

• All-purpose flour (360 g / about 3 cups), which means you get enough protein for structure without making it tough.
• Water (210–230 g / about 1 cup), which means you control hydration for stretch and puff.
• Baking powder (8 g / about 2 tsp), which means the dough makes gas quickly in hot oil.
• Ammonium bicarbonate (2–3 g / about 1/2 tsp, optional but traditional), which means you get bigger expansion and a lighter interior.
• Salt (6 g / about 1 tsp), which means the donut tastes savory and not bland.
• Sugar (5 g / about 1 tsp), which means browning starts sooner and the crust colors evenly.
• Neutral oil (10 g / 2 tsp) for the dough, which means the dough stretches without tearing.

Frying oil: 1.5–2 quarts neutral oil (peanut, canola, sunflower), which means the donuts can float freely.

A note on ammonium bicarbonate: It can smell sharp before frying. The smell dissipates in hot oil, which means the finished donut should not taste “chemical.” If you skip it, you can still make good youtiao, which means you rely more on baking powder and technique.

For reference, the USDA notes that frying oil temperatures for many foods often sit in the 350–375°F range, which means you should use a thermometer and not guess if you want repeatable results. Source: USDA Deep Fat Frying guidance, which means you can anchor your oil temp to a credible standard.

Key Ingredients And What They Do In The Dough

Flour sets the frame. Higher protein flour resists stretch, which means the donut may fight you during shaping.

Water controls openness. A slightly wetter dough expands more, which means you get a bigger hollow.

Chemical leaveners (baking powder and ammonium bicarbonate) make fast gas in heat, which means you get that dramatic “puff” early in the fry.

Salt strengthens gluten a little and adds flavor, which means you can eat youtiao plain and still enjoy it.

Helpful Tools For Safe, Consistent Frying

I use simple tools, but I use them every time, which means I avoid random results.

Tool	Why I use it	Which means…
Dutch oven or deep wok	Holds heat and gives depth	Stable temperature, which means better puff
Clip-on thermometer	Tracks oil temp in real time	Fewer oily donuts, which means cleaner taste
Long chopsticks / tongs	Turns and presses safely	Less splatter risk, which means calmer frying
Sheet pan + wire rack	Drains without steaming	Crisper crust, which means better crunch
Bench scraper	Cuts straight strips fast	Even size, which means even frying

I learned the rack lesson the hard way. I drained on paper towels once. The bottoms softened in 2 minutes, which means trapped steam killed the crunch.

How To Make Youtiao Dough (Step-By-Step)

The dough feels sleepy at first. Then, after a rest, it turns elastic and cooperative. That change is the whole trick, which means patience buys you puff.

This method uses a rest and chill, which means the dough gains structure and becomes easier to stretch.

Mixing And Hydrating The Dough

1. Combine dry ingredients. I whisk flour, baking powder, ammonium bicarbonate (if using), salt, and sugar in a bowl, which means the leaveners spread evenly.
2. Add water. I pour in 210 g water first and mix with chopsticks or a spoon. I add more water 1 tablespoon at a time until the dough looks shaggy but not soupy, which means I avoid weak dough.
3. Add oil. I drizzle in 2 teaspoons neutral oil and fold it in, which means the dough resists sticking.
4. Knead briefly. I knead for 2–3 minutes until no dry flour remains. I stop early because long kneading can tighten gluten, which means shaping becomes harder.

Dough feel target: It should feel soft, slightly tacky, and smooth enough to pick up. If it feels stiff, it will not stretch well, which means it can fry dense.

Concrete example from my kitchen: When I used only 200 g water with 360 g flour, the dough tore during shaping twice, which means I had to patch seams and the donuts fried unevenly.

Resting And Chilling For Structure And Lift

1. Rest at room temp (20 minutes). I cover the bowl. The flour absorbs water during this time, which means the dough becomes less sticky.
2. Fold, don’t knead (10 seconds). I do a quick fold in the bowl. This aligns gluten gently, which means better stretch.
3. Chill (at least 4 hours, best 8–12). I wrap the dough or cover it airtight and refrigerate it. Cold dough relaxes and firms, which means you can cut clean strips.

If you rush the chill, the dough feels springy. Springy dough shrinks in oil, which means you lose length and you lose hollowness.

Shaping The Double-Stick Donuts

This is the “aha” moment. Two thin strips become one puffed stick after you press them together, which means the seam creates lift paths.

1. Oil the surface. I oil my counter lightly. I do not flour it because flour can burn in oil, which means bitter specks.
2. Roll into a rectangle. I roll the dough to about 1/4 inch (6–7 mm) thick. I aim for a neat rectangle about 10 x 8 inches, which means consistent strips.
3. Cut strips. I cut strips about 1 x 4 inches (or longer if your pot fits). I cut an even number, which means easy pairing.
4. Stack pairs. I place one strip on another. Then I press a chopstick down the center lengthwise. I press firmly so the strips bond, which means they won’t separate while frying.
5. Stretch gently. I pick up the ends and stretch to 7–9 inches. I move slowly. Sudden pulling tears dough, which means oil can flood inside.

I look for a faint “memory” in the dough: it stretches, then settles without snapping back. That behavior signals good rest, which means the donut will puff instead of shrink.

How To Fry Chinese Fried Donuts For Maximum Puff And Crunch

When the oil is right, the youtiao rises like it wants air more than oil. When the oil is wrong, it sinks and drinks grease, which means temperature is not optional.

Choosing The Right Oil And Setting The Correct Temperature

I use canola or peanut oil because they taste neutral, which means the dough flavor stays clean.

I heat oil to 375°F (190°C), then I adjust to keep it between 360–380°F during frying, which means the crust sets fast and the center steams open.

Here is the quick temperature guide I follow:

Oil temp	What you see	Which means…
Below 340°F	Dough sinks, slow bubbles	Oil absorption rises, which means greasy youtiao
360–380°F	Fast bubbles, quick float	Best puff, which means hollow centers
Above 390°F	Dark crust too fast	Raw interior risk, which means doughy centers

Concrete example: At 330°F, my batch needed 7 minutes to brown, which means the crust got tough and oily.

Frying Technique: Flipping, Pressing, And Timing

1. Fry 1–2 pieces at a time. I avoid crowding. Crowding drops temperature by 20–40°F in a small pot, which means less puff.
2. Lay dough away from you. I lower one end, then the rest, which means fewer splashes.
3. Flip early. After 10–15 seconds, I flip with chopsticks. Early flipping helps the stick inflate evenly, which means straighter youtiao.
4. Press under the oil (lightly). I nudge the center under the surface for 1–2 seconds a few times. This forces hot oil contact across the surface, which means bigger expansion.
5. Keep turning. I turn every 15–20 seconds until golden.

Timing: Most pieces finish in 3–5 minutes total depending on thickness, which means you can cook a full batch in under 30 minutes once the dough is ready.

Draining And Keeping Them Crisp

I drain youtiao on a wire rack over a sheet pan. Air flow dries the crust, which means the crunch stays loud.

I do not stack hot youtiao. Stacking traps steam, which means the crust turns leathery.

If I need to hold them for 10 minutes, I put them in a 200°F oven on a rack with the door cracked. Gentle heat drives off surface oil, which means less sogginess.

For a fun side pairing at brunch, I sometimes serve youtiao with something sweet and sharp like pineapple dressing on fruit or slaw, which means the acidity cuts the fried richness.

Troubleshooting Common Youtiao Problems

Every youtiao problem leaves a clue. The crust tells you what happened, and the interior tells you when it happened, which means you can fix the next batch fast.

Why They Turn Out Dense Or Not Hollow

Cause 1: Oil is too cool. Cool oil lets steam escape before the crust sets, which means no hollow.

Fix: Fry at 360–380°F and avoid crowding, which means you keep the expansion window.

Cause 2: Dough is too dry. Dry dough cannot stretch into a thin shell, which means it stays bready.

Fix: Add water gradually next time. Aim for a soft, tacky dough, which means it inflates easily.

Cause 3: Not enough rest. Tight gluten fights expansion, which means the stick stays compact.

Fix: Chill at least 4 hours. My best batches sit overnight (about 10 hours), which means the dough stretches with less force.

Why They Absorb Too Much Oil

Cause 1: Low temperature. Low heat extends fry time, which means oil has more time to move in.

Fix: Use a thermometer. The USDA recommends controlling frying temperature for safety and quality, which means you should treat temperature like an ingredient. Source: USDA frying guidance, which means better texture and safer cooking.

Cause 2: Poor draining. Paper towels trap steam under the donut, which means the crust softens and absorbs surface oil.

Fix: Drain on a rack, which means air dries the crust.

Cause 3: Thick pieces. Thick dough needs longer to cook through, which means longer oil contact.

Fix: Roll to 1/4 inch and stretch before frying, which means faster cooking.

Why They Brown Too Fast Or Split Unevenly

Cause 1: Oil is too hot. High heat darkens the outside before the inside expands, which means you get splits.

Fix: Drop heat if oil rises above 390°F, which means you restore balance.

Cause 2: The seam is weak. If you do not press the center firmly, the two strips separate, which means they twist and cook unevenly.

Fix: Press with a chopstick until you see a clear groove, which means the bond holds.

Cause 3: Uneven thickness. Thin ends brown first, which means the center stays pale.

Fix: Roll evenly and cut straight strips. I use a bench scraper and a ruler sometimes, which means I remove guesswork.

Honest note: My first three tries split like bananas because I fried at 400°F to “save time.” It did not save time, which means I had to redo the whole batch.

Ways To Serve, Store, And Reheat

Fresh youtiao tastes alive. The crust crackles and the center feels warm and empty, which means timing matters.

Savory And Sweet Serving Ideas

Classic: Serve warm youtiao with hot soy milk. Dunk for 3 seconds for crunch, dunk for 10 seconds for soft edges, which means you control texture.

Congee topping: Slice into 1-inch pieces and scatter over congee, which means every spoon gets crunch.

Breakfast sandwich: Split and stuff with scrambled egg and scallions, which means you get a handheld meal.

Sweet twist: Dust with powdered sugar or dip in a thin glaze. If you want a simple option, I use the same approach as this easy donut glaze, which means you can turn youtiao into dessert without changing the dough.

Here are quick ideas with clear outcomes:

Serving idea	What you add	Which means…
Soy milk dunk	Warm soy milk	Soft-crisp contrast, which means comfort breakfast
Congee crunch	Plain congee + youtiao	Texture boost, which means less boring porridge
Savory sandwich	Egg + scallion + chili	More protein, which means longer fullness
Sweet glaze	Thin sugar glaze	Dessert vibe, which means kid-friendly appeal

Make-Ahead Options, Freezing, And Reheating Methods

Best rule: Fry youtiao the day you eat it. Time softens the crust, which means less crackle.

Still, you can plan ahead.

Make-ahead dough:

• Keep dough refrigerated up to 24 hours. Longer storage changes lift, which means smaller hollows.

Freeze shaped, unfried dough:

1. Shape sticks and place on a parchment-lined tray.
2. Freeze until firm (60–90 minutes).
3. Bag airtight.

This method stops fermentation and drying, which means you can fry later with less prep.

Reheat fried youtiao:

• Oven: 375°F for 6–8 minutes on a rack, which means the crust re-dries.
• Air fryer: 350°F for 3–4 minutes, which means fast re-crisping.
• Avoid microwave: It steams the crust, which means chewy youtiao.

I reheat leftovers the next day and I pair them with something hearty like soup. If I want a comfort combo, I make beach bar tomato soup and dip youtiao like a crouton, which means I use leftovers without forcing a “breakfast only” rule.

Conclusion

Youtiao rewards the cook who watches small signals: dough that stretches without snapping, oil that holds 360–380°F, and a rack that lets steam escape. Each signal points to one outcome, a crisp shell with a hollow center, which means you get the real Chinese fried donut experience at home.

If you make one change after reading this, use a thermometer and fry fewer pieces at once, which means you protect puff. Then let the dough rest overnight at least once, which means you will feel the difference the moment you stretch the strips.

When you hear that first crackle and see the sticks balloon, you will know you did it right, which means breakfast suddenly feels like a tiny win you can repeat anytime.

Frequently Asked Questions About Chinese Fried Donut Recipe (Youtiao)

What is a Chinese fried donut recipe for youtiao, and how is it traditionally served?

A Chinese fried donut recipe typically makes youtiao—long, double-stick fried dough that puffs quickly and forms a hollow center. It’s most often eaten for breakfast, especially dunked into warm soy milk (doujiang) or served alongside congee, where the donut adds savory crunch.

Why won’t my youtiao turn hollow when I follow a Chinese fried donut recipe?

Youtiao usually turn dense when the oil is too cool, the dough is too dry, or the dough wasn’t rested long enough. Keep oil around 360–380°F so the crust sets fast, use a soft/tacky dough, and chill at least 4 hours (overnight is best) for better stretch and puff.

What oil temperature is best for a Chinese fried donut recipe so youtiao aren’t greasy?

Aim for 360–380°F during frying (many cooks heat to about 375°F, then adjust). Below ~340°F the dough absorbs oil and turns heavy; above ~390°F the crust can brown too fast while the inside stays undercooked. A clip-on thermometer makes results repeatable.

Do I need ammonium bicarbonate for youtiao, and what can I use instead?

Ammonium bicarbonate is optional but traditional—it boosts expansion and helps create a lighter interior. It can smell sharp before frying, but the odor should dissipate in hot oil. If you skip it, use baking powder and focus on proper hydration, resting, and correct oil temperature.

How do you shape youtiao into the classic double-stick before frying?

Roll dough to about 1/4 inch thick, cut an even number of strips, stack them in pairs, then press a chopstick groove down the center to bond them. Gently stretch each piece to fit your pot. A lightly oiled counter (not floured) helps prevent burning specks in the oil.

Can I make youtiao ahead of time and reheat them without losing crunch?

Yes. You can refrigerate the dough up to 24 hours, or freeze shaped, unfried sticks on a tray before bagging airtight. For reheating fried youtiao, use an oven at 375°F for 6–8 minutes on a rack or an air fryer at 350°F for 3–4 minutes; avoid microwaving.