Name: Crispy Chinese Youtiao (Cakio): The Ultimate Guide to Golden-Fried Breadsticks
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
Ingredients: 100 gm All-Purpose Flour; 5 gm Baking Powder; 1/4 tsp Salt; 1/4 tbsp Oil; 60 ml Water; Oil

Crispy Chinese Youtiao (Cakio): The Ultimate Guide to Golden-Fried Breadsticks

2 hours 5 minutes

1018 reads

5 from 3 votes

Chinese

About Crispy Chinese Youtiao (Cakio): The Ultimate Guide to Golden-Fried Breadsticks

Imagine biting into a perfectly golden, airy youtiao (cakio), the iconic Chinese breadstick. Its crisp exterior gives way to a soft, fluffy interior—a delightful contrast in textures that will tantalize your taste buds. This foolproof recipe guides you to youtiao perfection every single time.

Discover the secrets to creating a light and fluffy dough, and master the precise frying technique for maximum puff. From enjoying them with a comforting bowl of congee to dipping them in savory sauces, these versatile breadsticks are a breakfast (or anytime!) treat.

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Recipe Time & More

Prep2

Cook5

Total2 5

Calories837 kcal

Serves

Served AsBreakfast Brunch

Recipe TasteSalty

Ingredients

Dry Ingredients

▢ 100 gm All-Purpose Flour
▢ 5 gm Baking Powder
▢ 1/4 tsp Salt

Wet Ingredients

▢ 1/4 tbsp Oil
▢ 60 ml Water

For Frying

▢ Oil

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Instructions

In a large bowl, combine the all-purpose flour, baking powder, and salt.
Add the oil and water to the dry ingredients.
Knead the mixture for 5 minutes until a smooth and shiny dough forms. Kneading develops the gluten, which gives the youtiao their airy texture.
Cover the dough and let it rest for 2 hours at room temperature. This allows the gluten to relax and the dough to rise slightly.
Lightly flour a clean surface and roll out the dough into a thin rectangle, about 3-4 mm thick.
Cut the dough into strips approximately 2.5 cm wide and 15 cm long.
Dip a wooden skewer or chopstick in water and lightly moisten the center of each dough strip.
Place a second dough strip on top of the moistened strip, pressing gently to adhere.
Press the skewer or chopstick along the center of the joined strips to ensure they are well sealed. This prevents them from separating during frying.
Heat a generous amount of oil in a wok or deep skillet over medium-high heat. The oil is ready when a small piece of dough dropped in sizzles and floats to the surface.
Gently place one or two youtiao into the hot oil, being careful not to overcrowd the pan.
Fry the youtiao, turning frequently, until they puff up and turn a beautiful golden brown. This should take about 2-3 minutes per side.
Remove the youtiao from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve the youtiao immediately while they are hot and crispy. They are delicious enjoyed with congee, dipped in soy milk, or paired with your favorite savory dishes.

Recipe Notes

Good To Know

For extra puffiness and an authentic interior texture, let the shaped dough sticks rest for at least 20–30 minutes before frying; this helps relax the gluten and improves the signature airy crumb.
If you prefer a lighter crust, use a neutral-flavored oil (like peanut or canola) and ensure it’s heated to 375°F (190°C) before frying—this high temperature quickly sets the outside and prevents excess oil absorption.
For a creative twist, lightly brush the freshly fried youtiao with a mixture of sesame oil and chopped scallions right after draining for a fragrant, savory finish.

Expert Tips

Use a thermometer to accurately monitor the oil temperature. Maintaining a consistent temperature is crucial for evenly cooked youtiao.
Don't overcrowd the pan when frying. Fry the youtiao in batches to ensure even cooking and prevent the oil temperature from dropping too drastically.
For a longer, more dramatic youtiao, gently stretch the dough sticks lengthwise just before frying.

Storage Instructions

Store leftover youtiao in an airtight container at room temperature for up to one day.
Reheat them in a toaster oven or air fryer to restore crispness before serving.