Fried Breadsticks (Dau Chao Quay)

This delectable Fried Breadsticks (Dau Chao Quay) recipe is made of a simple dough deep-fried to golden perfection. Puffy and crispy on the outside, chewy and airy on the inside, these uniquely conjoined Fried Breadsticks are amazing hot and fresh. If you’ve always wanted to learn this Fried Breadsticks recipe or have struggled with making these tasty treats in the past, I hope you’ll try my recipe. Like the mad food scientist 🙂 that I am, I’ve experimented with making these Fried Breadsticks quite a bit to perfect the recipe. In this post and video, I share lots of tips and tricks, so please review before proceeding with the recipe. Good Luck!

Notes on the Fried Breadsticks (Dau Chao Quay) Recipe, Tips and Tricks

Activate the yeast using hot water with temperatures between 100-110 degrees Fahrenheit. Microwave 1 cup cold water on High for 30-45 seconds and then measure out 2 Tbsp or use hot water from the tap. Be sure the water is not much hotter or this will kill the yeast.

Make sure to use fresh baking powder. Here’s an easy 10-second trick for: How to Test If Baking Powder Is Still Good. Also, baking powder settles when sitting on the shelf. Give the can several good shakes before using.

If you want to use Instant or Rapid Rise yeast (doesn’t require proofing/activating), be sure to add the 2 Tbsp water with the 3/4 cup water when making the dough.

If the dough is too dry or too wet, add water or flour gradually, by the tablespoon, and continue mixing.

The resting time may vary depending on the air temperature. I place my dough in the oven with the oven light on to provide a warm environment. You can also let the dough rest on the counter. It takes about 1 1/2 hours for the dough to double in size with the air temperature between 70-75 degrees Fahrenheit. If the air temperature is cooler, it may take longer 3 hours or more.

You can make the dough ahead and refrigerate for up to 24 hours. (Leave room in the container for the dough to expand.) Remove the dough from the refrigerator and allow to come to room temperature. Then, make the breadsticks and fry as per the recipe.

If you have a small work surface, divide the dough in half and roll one-half at a time, 10 inches x 7 inches x 1/4 inch thick.

I heat the oil first to get it hot and then turn off the heat. Next I roll the dough and cut into strips. I heat the oil again to temperature–it doesn’t take as long because it’s already warm. Then I make a dough sandwich and fry each breadstick individually. I assemble the dough sandwich, one at a time, and fry. I’ve found that if you make all the sandwiches at once and let them sit, the dough pieces become fused together and then don’t puff up properly when frying.

Use a pan or wok that’s at least 11-inches in diameter.

Use plenty of vegetable oil when deep-frying. Have at least 1 1/2 to 2 inches oil in the pan. The breadstick should float in the oil without touching the pan.

Making sure the oil is the right temperature is very important. Use a digital thermometer to monitor the oil temperature. It’s common to have to adjust the heat continually to maintain the needed oil temperature. If you have an electric fryer, even better! If the oil is not hot enough, the dough won’t puff up. You’ll end up cooking the breadsticks for too long and they’ll be heavy and oily. If the oil is too hot, the breadstick browns very quickly, won’t puff up and the inside may still be raw.

There’s a technique to frying these breadsticks to get them to puff up evenly. Be sure to rotate the dough continuously during the first 30-45 seconds of frying. Also, when rotating the breadsticks be careful not to pinch or pierce the dough with your chopsticks. To fry the breadsticks, I use a pair of chopsticks and a larger single chopstick. The combination provides good leverage for flipping quickly and minimizes splattering yourself with oil.

So that you don’t splash yourself with hot oil, slide the dough from the side of the pan instead of dropping it into the oil.

Use the dough scraps to test the temperature of the oil. The dough should puff up right away and brown gradually.

I like using canola or soybean oil. The flavor is mild and the breadsticks brown up nicely.

Store the breadsticks in an air-tight bag or container for up to 3 days at room temperature, for up to 7 days in the refrigerator, and for up to 3 months in the freezer. To reheat, warm in the toaster oven at 350 degrees Fahrenheit for 5 minutes, 10 minutes if frozen.

Watch the video for instructions.

Fried Breadsticks / Dau Chao Quay

Ingredients

1/2 tsp sugar + 1 heaping tsp Active Dry yeast + 2 Tbsp hot water (100-110 degrees Fahrenheit)

2 1/3 cups bread flour
2 tsp sugar
1 heaping tsp baking powder
1 tsp salt
3/4 cup warm water

1/4 tsp oil to coat the bowl and dough
1-2 Tbsp bread flour for rolling the dough

5 cups vegetable oil for deep frying

Directions

In a small bowl, add 1/2 tsp sugar, 1 heaping tsp Active Dry yeast and 2 Tbsp hot water (100-110 degrees Fahrenheit). Combine together and let rest for 10 minutes or until foamy.

In a stand mixing bowl, add the bread flour, sugar, baking powder and salt. Using the dough hook, mix on Medium speed for 10 seconds. Add the activated yeast (which should be foamy) to the dry ingredients. Add the water and start mixing on Low speed. During the first minute of mixing, scrape around the bowl and push the dry ingredients toward the center. In 90 seconds to 2 minutes, the dough should start to form. Continue mixing until the dough is soft, smooth and springy. Total mixing time is 8 minutes.

Brush vegetable oil into a large bowl coating it completely. Oil your palms. Gently pat the dough and shape into a rough ball. Place inside the bowl. Coat the dough with a thin layer of oil. Cover with plastic wrap or a kitchen towel and place inside the oven with the oven light on. Let the dough rest until it doubles in size, approximately 2 hours.

Coat a spatula with flour and use to push the dough into a ball. Dust the work surface with flour. Transfer the dough to the work surface and knead the dough 10 times. Shape into a log about 12-inches long. Use a rolling pin to flatten the dough into a large rectangle measuring about 20 inches x 7 inches x 1/4 inch thick. Trim off the excess dough and set aside for later. Cut the dough in 16 strips measuring 1 1/4 inch wide.

To make a breadstick, dip a bamboo skewer in water. Pressing gently, glide the skewer down the center of one of the dough strips. Take a second dough strip and place it on top of the first one. Using a separate and dry bamboo skewer, press down into the center of the dough sandwich.

Add the vegetable oil into a large pan. Heat the oil until the temperature is about 365 degree Fahrenheit.

Slide the dough into the hot oil. The dough should start to puff up so flip it over immediately. Fry for 2 seconds then flip over the breadstick. Alternate 2 seconds of frying and flipping until the breadstick is completely puffed up, about 30-45 seconds total. Continue frying and flipping (but less often) until the breadstick is golden brown, approximately 2 minutes. Transfer to paper towels and blot gently.

Continue assembling the dough sandwich and frying until all breadsticks are made.

Serve the warm breadsticks as a snack or with your favorite dishes.

Cut up the leftover dough into thin strips. Fry until golden. Sprinkle with powdered sugar for a scrumptious sweet treat!

Yields: 8 breadsticks

Enjoy the Fried Breadsticks with hearty and belly-warming Chicken Congee / Rice Porridge (Chao Ga)

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