Chinese Fried Breadstick (Youtiao/Gio Chao Quay)
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What is Giò Cháo Quẩy/Youtiao?
Gio Chao Quay is a popular deep-fried breadstick in Vietnam. In China, it’s known as Youtiao.
It is made by sticking together two dough strips and then deep-fried until golden brown. It’s crunchy on the outside and fluffy and airy on the inside.
In Vietnam, it's commonly eaten with chicken rice porridge (chao ga), beef noodle soup (pho bo), or chicken noodle soup. It’s most prominent in Hanoi and other northern regions.
You can get these fried breadsticks from many street food vendors in Asian countries. In the States, you can find them pre-fried and frozen in Asian grocery stores.
They are also relatively easy to make at home.
Why You Will Love This Recipe
No yeast — Although there are Gio Chao Quay recipes that use yeast, you don’t need it. Yeast can be finicky. It requires specific conditions to activate properly and more time to rise. Instead, I’m using baking soda and baking powder.
No baking ammonia — Many traditionalists use baking ammonia, also known as ammonium bicarbonate, as a leavening agent in Gio Chao Quay dough. I find that it unnecessary and it’s also hard to find. It also produces a strong unappetizing smell.
Baking Soda and Baking Powder
In this Gio Chao Quay recipe, we are using a combination of baking soda and baking powder for leavening.
This makes the recipe incredibly easy. No need to worry about activating yeast or waiting for it to rise. Simply mix the dry and wet ingredients, knead the dough, and you're ready to go!
You will still need to chill the dough, but I promise, that’s all the waiting that you are going to do.
Other Names
These breadsticks are also known as Dau Chao Quay, Banh Quay, Patongko, Chinese cruller, Chinese fried dough, Chinese fried churro, and Chinese donut/doughnut.
What You Need
To make these delicious Chinese/Vietnamese fried breadsticks, you will need the following simple ingredients:
Egg
Unsalted butter
Water
Kitchen equipments you will need:
Kitchen Scale (Highly Recommended): While teaspoons and cups are listed in the below recipe, a kitchen scale provides more precise measurements. The exact one I’m using is this etekcity brand.
It's convenient for directly weighing ingredients into the bowl, reducing the number of utensils to wash. If you have a kitchen scale, I listed the weights in the recipe for your convenience.
Rolling Pin: I like to use a slender rolling pin. It’s also great for making dumpling wrappers.
Instant-Read Thermometer: This tool is fantastic for accurately gauging temperature without sticking it into the oil and consequently, making a mess. This is the exact one I’m using.
Wide Skillet or Wok: A tall skillet or wok at least 11 inches in diameter is needed for frying.
Wire Rack: If you don’t have a wire rack, use a plate lined with paper towels. This is will absorb excess oil from the fried breadstick after frying.
How to Make It
Step 1: Make the dough
In a medium bowl or a stand mixer bowl, mix together flour, salt, baking soda, and baking powder.
Add egg, softened butter, and water. Using your hands or the stand mixer hook attachment, mix until the ingredients come together into a ball. This took me less than 2 minutes on the lowest setting on the stand mixer.
Remove the dough ball and shape it into a smooth ball by pulling all the edges downward and tucking them on the bottom. Wrap the ball in plastic wrap and chill in the fridge for at least 4 hours or overnight.
Step 2: Cut the dough
On a lightly floured surface, gently roll out the dough into a 9-inch square with a rolling pin. Use the side of the rolling pin to straighten up the edges. The corner of the dough may want to pull back into rounded corners. Pull on the four edges to make sharp 45° angles.
Use a knife or dough cutter to cut the dough in half. Cut each half into 8 thin rectangular strips.
Step 3: Shape the dough
Dip a chopstick into a glass of water and make a water line down the middle. Lay one dough strip on top of the other. Use a dry chopstick to press the top dough firmly into the bottom dough for a tighter seal.
Repeat with the remaining dough strips. This makes 8 breadsticks.
Step 4: Stretch and fry the dough
Heat about 2 inches oil in a wide skillet to 375°F.
Slowly pull on the ends of the dough to stretch it about twice its original length. Carefully lower the dough into the hot oil. You can do 2-3 pieces of dough at a time.
Use chopsticks or tongs to gently roll the dough in the oil for about 2 minutes, or until puffed and golden brown. Transfer to a paper towel-lined plate or wire rack to drain excess oil. Repeat with the remaining dough.
Accompaniments
You can enjoy the warm Gio Chao Quay as is or pair them with the following for a more complete meal:
Rice porridge (congee/chao). Dip them into the porridge or cut them into small segments and add them into the porridge as toppings.
Vietnamese Beef Pho or Chicken Pho. Serve the breadsticks on the side to dip into the hot broth of these popular Vietnamese noodle soups.
Turn the breadsticks into a sweet treat by dipping them in warm soy milk or drizzling them with sweetened condensed milk.
Storage and Leftovers
If you have extra Gio Chao Quay, place them in an airtight container in the refrigerator for up to 5 days. You can also freeze the raw dough. They keep up to 8 months in the freezer.
To reheat, pop them in the oven, toaster oven, or air fryer for about 3 minutes at 350°F or until crispy.
FAQs
Can I make the dough ahead of time?
Yes. You can prepare the dough the night before and refrigerate. You can also freeze the dough for longer storage. Bring them to room temperature to shape and fry.
Can I freeze fried Gio Chao Quay?
Absolutely. Freeze them after frying, and reheat until crispy.
Tips for Success
Make sure your oil is at the right temperature. If it's too hot, the breadsticks will burn on the outside before cooking thoroughly. If it's not hot enough, it will be greasy.
Don't overcrowd the wok when frying. This will lower the oil temperature and make the breadstick soggy.
Don’t skip chilling the dough. Chilling firms up the dough, making it easier to shape into thin strips.
Chinese Fried Breadstick (Youtiao/Gio Chao Quay)
Ingredients
Instructions
- In a medium bowl or a stand mixer bowl, mix together flour, salt, baking soda, and baking powder. Add egg, softened butter, and water. Using your hands or the stand mixer hook attachment, mix until the ingredients come together into a ball. This took me less than 2 minutes on the lowest setting on the stand mixer.
- Remove the dough ball and shape it into a smooth ball by pulling all the edges downward and tucking them on the bottom. Wrap the ball in plastic wrap and chill in the fridge for at least 4 hours or overnight.
- On a lightly floured surface, gently roll out the dough into a 9-inch square with a rolling pin. Use the side of the rolling pin to straighten up the edges. The corner of the dough may want to pull back into rounded corners. Pull on the four edges to make sharp 45° angles.
- Use a knife or dough cutter to cut the dough in half. Cut each half into 8 thin rectangular strips.
- Dip a chopstick into a glass of water and make a water line down the middle. Lay one dough strip on top of the other. Use a dry chopstick to press the top dough firmly into the bottom dough for a tighter seal. Repeat with the remaining dough strips. This makes 8 breadsticks.
- Heat about 2 inches oil in a wide skillet to 375°F. Slowly pull on the ends of the dough to stretch it about twice its original length. Carefully lower the dough into the hot oil. You can do 2-3 pieces of dough at a time. Use chopsticks or tongs to gently roll the dough in the oil for about 2 minutes, or until puffed and golden brown. Transfer to a paper towel-lined plate or wire rack to drain excess oil. Repeat with the remaining dough.
- You can enjoy the warm Gio Chao Quay as is or pair them with rice porridge or Vietnamese beef pho or chicken pho. You can also turn the breadsticks into a sweet treat by dipping them in warm soy milk or drizzling them with sweetened condensed milk.
Nutrition Facts
Calories
136Fat
2 gSat. Fat
1 gCarbs
24 gFiber
1 gNet carbs
23 gSugar
0 gProtein
4 gSodium
288 mgCholesterol
27 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
