Back to 10 servings 2 cup all-purpose flour, plus more for dusting 1 teaspoon baking powder, aluminum-free 0.25 teaspoon baking soda, optional, for browning 0.5 teaspoon salt 1 tablespoon sugar, helps the crust brown 0.75 cup warm water, about 105°F (40°C) 1 tablespoon neutral oil, for the dough, plus more for coating 1.5 quart neutral oil, for deep frying, such as peanut or canola
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1 Step 1: Whisk the flour, baking powder, baking soda, salt and sugar together in a large bowl.2 Step 2: Stir in the warm water and oil with chopsticks or a spatula for about 30 seconds until a shaggy, sticky dough forms. Do not knead yet.3 Step 3: Cover the dough and let it rest for 20 minutes.4 Step 4: With wet hands, fold the dough over itself 4 to 5 times, then stop. The dough should be soft and slightly sticky.5 Step 5: Lightly coat the dough with oil, cover, and refrigerate at least 4 hours, or preferably overnight.6 Step 6: Let the dough sit on the counter about 15 minutes to take off the chill. Dust the work surface with flour and roll the dough into a strip about 1/2 inch thick and 3 inches wide, without kneading. Cut it into ribbons about 3/4 inch wide.7 Step 7: Stack two ribbons, press a floured, dampened chopstick lengthwise down the center to join them, and stretch the pair to about 10 inches long.8 Step 8: Pour enough oil into a deep pot or wok to fry in, and bring it to 390°F (200°C), checking with a thermometer. To confirm it's ready, drop in a small piece of dough, which should float up and bubble right away.9 Step 9: Lower a stretched dough pair into the hot oil and roll it continuously with chopsticks for the first 20 to 30 seconds, until it puffs to about double its size and stops expanding.10 Step 10: Fry 60 to 90 seconds total, turning as needed, until evenly pale golden. Fry only one or two at a time so the oil temperature holds.11 Step 11: Drain upright on a wire rack rather than paper towels to keep the crust crisp. Serve within 30 minutes.getsaucepan.com/r/e35e143c-1f94-567a-938e-077edf7391b7
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