Zhang’s Youtiao, a beloved street food from Chongqing, China, is a crispy, golden fried dough stick with a light, airy interior and a satisfying crunch. Known as Chinese crullers or “you tiao” (油条), meaning “oil sticks,” this dish is a breakfast staple often enjoyed with soy milk, congee, or as a side to savory dishes. In Chongqing, vendors like those inspired by the legendary Zhang family elevate youtiao with a perfectly balanced dough, achieving a delicate texture despite its deep-fried nature. Below, I’ll guide you through making authentic Zhang’s Youtiao at home, capturing the essence of Chongqing’s vibrant street food scene.
What is Zhang’s Youtiao?
Youtiao, or Chinese fried dough sticks, is a classic breakfast item across China, but Chongqing’s version, often associated with local street food legends like the Zhang family, is prized for its crisp exterior and fluffy, chewy interior. Made from a simple yeast dough, youtiao is leavened with a unique agent like ammonium bicarbonate to create its signature airiness. In Chongqing, these golden sticks are sold fresh from sizzling woks at bustling markets, perfect for dipping in warm soy milk or pairing with rice porridge. This recipe demystifies the process, bringing Chongqing’s crispy delight to your kitchen.
Ingredients (Makes 8–10 Youtiao)
For the Dough:
- 2 cups (240g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ammonium bicarbonate (or 1/2 tsp baking soda as a substitute)
- 1/2 tsp salt
- 1 tsp sugar
- 2/3 cup (160ml) water, lukewarm (about 100°F/38°C)
- 1 tbsp vegetable oil (for dough)
- 1 tsp instant yeast
For Frying:
- 4–6 cups vegetable oil (or peanut oil, for deep frying)
For Serving (Optional):
- Warm soy milk
- Congee or rice porridge
- Chili sauce or sesame paste for dipping
Equipment Needed
- Mixing bowl
- Clean kitchen towel or plastic wrap
- Rolling pin
- Knife or dough cutter
- Deep frying pan or wok
- Slotted spoon or tongs
- Thermometer (optional, for oil temperature)
- Paper towels
Step-by-Step Recipe for Zhang’s Youtiao
Step 1: Prepare the Dough
- In a large mixing bowl, combine all-purpose flour, baking powder, ammonium bicarbonate (or baking soda), salt, sugar, and instant yeast. Whisk to mix evenly.
- Add lukewarm water and 1 tbsp vegetable oil to the dry ingredients. Stir with a spoon or your hands until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5–7 minutes until smooth and slightly elastic. The dough should be soft but not sticky. If too sticky, add 1–2 tsp flour.
- Shape the dough into a ball, place it in the bowl, and cover with a damp kitchen towel or plastic wrap. Let it rest in a warm place for 1–2 hours until it doubles in size.
Step 2: Shape the Youtiao
- After rising, punch down the dough to release air. Transfer to a lightly floured surface.
- Roll the dough into a rectangle about 1/4 inch thick and 10 inches wide. Aim for an even thickness to ensure uniform frying.
- Cut the dough into strips about 1 inch wide and 5 inches long. You should get 16–20 strips (to make 8–10 youtiao, as each is made from two strips).
- Dip a chopstick or skewer in water and press it lengthwise down the center of one strip to create a light indentation. Place another strip on top, then press again with the chopstick to “glue” them together. Repeat for all pairs.
- Gently stretch each paired strip to about 8–10 inches long, being careful not to tear the dough. Set aside on a tray, covered loosely with a towel.
Step 3: Heat the Oil
- In a deep frying pan or wok, pour 4–6 cups of vegetable oil (enough for 2–3 inches depth). Heat over medium-high until the oil reaches 375°F/190°C. If you don’t have a thermometer, test by dropping a small piece of dough into the oil—it should sizzle and float immediately.
- Maintain the oil temperature between 350–375°F/175–190°C during frying for optimal results.
Step 4: Fry the Youtiao
- Carefully stretch one youtiao strip again (to about 10–12 inches) just before frying to enhance its airy texture.
- Gently lower the strip into the hot oil, using tongs to keep it submerged briefly. Fry for 1–2 minutes per side, turning frequently with a slotted spoon or tongs, until golden brown and puffed up.
- Remove the youtiao and drain on a plate lined with paper towels. Repeat with the remaining strips, frying 1–2 at a time to avoid overcrowding the pan.
Step 5: Serve
- Serve the youtiao hot for maximum crispness. Pair with warm soy milk, congee, or a dipping sauce like chili sauce or sesame paste for a true Chongqing experience.
- Optionally, cut into smaller pieces for easier sharing or dipping.
Nutrition Information (Per Youtiao, Approx.)
- Calories: 200–250 kcal
- Protein: 4g
- Fat: 12g (varies with oil absorption)
- Carbohydrates: 22g
- Fiber: 1g
- Sodium: 200mg
Note: Nutritional values are estimates and depend on oil absorption and portion size. For a lighter dish, ensure excess oil is drained well on paper towels.Prep and Cook Time
- Prep Time: 20 minutes (plus 1–2 hours for dough rising)
- Cook Time: 15–20 minutes
- Total Time: 1 hour 35 minutes–2 hours 40 minutes
Tips for Perfect Zhang’s Youtiao
- Leavening Agent: Ammonium bicarbonate gives youtiao its signature airy texture but can be hard to find. Baking soda is a decent substitute, though the texture may be slightly denser.
- Oil Temperature: Consistent heat is crucial. Too low, and the youtiao will be greasy; too high, and they’ll burn. Use a thermometer if possible.
- Make Ahead: Prepare the dough the night before and let it rise slowly in the fridge. Bring to room temperature before shaping.
- Storage: Youtiao are best fresh but can be stored in an airtight container for 1 day. Reheat in an oven at 350°F/175°C for 5 minutes to restore crispness.
- Serving Ideas: In Chongqing, youtiao are often wrapped in sticky rice (shao mai) or paired with spicy noodles for a heartier meal.
Why You’ll Love This Recipe
Zhang’s Youtiao brings the soul of Chongqing’s street food to your kitchen with its irresistible crunch and airy interior. This dish is a testament to the simplicity and flavor of Chinese breakfast culture, offering a versatile treat that pairs perfectly with sweet or savory accompaniments. While frying may seem intimidating, this recipe breaks it down into manageable steps, ensuring crispy, golden results every time. Whether you’re recreating a Chongqing morning or adding a unique side to your meal, Zhang’s Youtiao is a delicious way to explore Sichuan’s culinary heritage.
