Sourdough Discard Chinese Soy Egg and Crispy Youtiao Strips
Golden, crispy fried dough strips infused with sourdough tang, soy sauce umami, and warm five-spice notes. These hybrid youtiao use sourdough discard as the base, creating a complex flavor profile with tender interiors and shatteringly crisp exteriors. Perfect for breakfast dunking in congee or soy milk, or as a snack with dipping sauces.
- Prep
- 30 min
- Cook
- 15 min
- Wait
- 2 hr
- Total
- 2 hr 45 min
- Makes
- 16 strips (about 5 inches each)
Steps
Before you start
- Bring sourdough discard to room temperature if refrigerated
- Have sourdough discard active and bubbly (fed 4–8 hours prior)
- Pour oil into your deep-frying vessel and let it reach 350°F (175°C) before you begin frying
- Line a plate with paper towels for draining
Mix the dough
- In a large mixing bowl, combine the room-temperature sourdough discard, egg yolk, soy sauce, sesame oil, five-spice powder, salt, and white pepper.
- Whisk until the egg is fully incorporated and the mixture is evenly colored.
- Fold in the flour using a rubber spatula, stirring until no dry flour remains.
- The dough will be softer and slightly sticky—unlike stiff bread dough—more like a thick batter with body.
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Ready when: All flour incorporated, mixture is cohesive and slightly sticky
Tip: Do not overmix; fold gently to keep the dough tender and airy.
First rise
- Cover the bowl loosely with plastic wrap or a damp kitchen towel.
- Let the dough rise at room temperature for 1 hour.
- The sourdough discard will continue to ferment, creating gas bubbles and developing flavor.
- You should see some bubbles on the surface and the dough will feel more aerated.
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Ready when: Dough is visibly aerated with some bubbles visible on top
Tip: Keep the dough covered to prevent a skin from forming; this keeps it supple for rolling.
Shape onto parchment
- Turn the dough out onto a sheet of parchment paper.
- Using a damp spatula and your hands, gently stretch and press the dough into a rectangle roughly 8 inches wide × 10 inches long and about ½ inch thick.
- Don't deflate it; handle it gently to preserve the bubbles.
- If the dough springs back, let it relax for 2–3 minutes before continuing.
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Ready when: Dough is evenly flattened into a ½-inch-thick rectangle
Tip: Work gently to preserve the aerated structure from the first rise.
Second rise on parchment
- Cover the shaped dough with another sheet of parchment paper or plastic wrap.
- Let it rest and rise at room temperature for 1 hour.
- The dough will puff noticeably, becoming lighter and softer.
- You can do a poke test: gently poke the dough with one finger; it should spring back slowly, indicating proper fermentation.
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Ready when: Dough springs back slowly when poked, is visibly puffy and light
Tip: This second rise is crucial for the tender, crispy texture; don't rush it.
Preheat oil to 350°FOven 350°F / 175°C
- About 15 minutes before you're ready to fry, pour 2 quarts of neutral oil into a deep heavy-bottomed pot (Dutch oven works well).
- Place an instant-read thermometer in the oil and heat it over medium-high heat.
- The oil should reach 350°F (175°C).
- Maintain this temperature throughout frying for consistent results—if it drops below 340°F, the strips will absorb too much oil and be greasy.
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Ready when: Instant-read thermometer reads 350°F (175°C)
Tip: Use a reliable thermometer and monitor the temperature; oil that's too hot will brown the outside before the inside cooks, and too cool will make them greasy.
Cut the stripsOven 350°F / 175°C
- Once the oil reaches 350°F, remove the top sheet of parchment from the dough.
- Using a sharp knife or bench scraper, cut the rectangle into strips about ¾ inch wide and 5 inches long.
- You should get 16 strips.
- Keep the strips on their parchment paper as you work; you'll transfer them to the oil just before frying.
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Ready when: Dough is cut into 16 even strips
Tip: Cut cleanly in one motion for even strips; dragging the knife can deflate the dough.
Fry in batchesOven 350°F / 175°C
- Working in batches of 4 strips at a time, carefully slide the strips off the parchment directly into the 350°F (175°C) oil.
- They will sink, then float to the surface within 10–15 seconds.
- Once floating, fry for 2–3 minutes, turning occasionally with a slotted spoon or spider strainer, until all sides are deep golden brown and the strips sound hollow when tapped.
- Transfer fried strips to a paper-towel-lined plate.
- Maintain the oil temperature between frying batches by letting it recover for 1–2 minutes between batches.
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Ready when: Strips are deep golden brown, hollow sounding when tapped, crispy outside
Tip: Do not overcrowd the pot; frying in small batches keeps oil temperature stable and prevents the strips from sticking together.
Season and serve hot
- While still warm (within 2 minutes of frying), sprinkle the strips lightly with extra five-spice powder and a tiny pinch of sea salt if desired.
- Serve immediately, warm and crispy.
- These are best eaten the day they're made, ideally within a few hours.
- They pair beautifully with congee, soy milk, or a simple soy dipping sauce made from soy sauce and a touch of rice vinegar.
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Ready when: Strips are golden, warm, and crispy
Tip: Season immediately while the surface is still hot and sticky; the seasoning will cling better.
Good to know
Tips
- Sourdough discard must be active and bubbly (freshly fed 4–8 hours prior). Unfed or sluggish discard will produce dense, heavy strips that don't puff properly during frying.
- Frying temperature is critical: 350°F (175°C) is the sweet spot. Use a reliable instant-read thermometer and monitor it throughout. Too hot and the outside burns before the inside crisps; too cool and they absorb excess oil and taste greasy.
- These strips are best eaten warm on the day they're made. Storing them softens the crispy exterior significantly. If you must store them, reheat in a dry skillet over medium heat for 2–3 minutes per side to restore crispness.
Make ahead
Prepare the dough through the end of step 2 (first rise), then refrigerate in an airtight container overnight. The next day, bring it to room temperature for 30 minutes, then shape and proceed from step 3. Cold overnight fermentation deepens the soy and five-spice flavors.
Storage & reheating
Store cooled strips in an airtight container at room temperature for up to 2 days (they'll soften). Reheat in a 350°F (175°C) oven for 5–8 minutes to crisp them again. Do not refrigerate or freeze; the texture deteriorates significantly.
Substitutions
- Chinese five-spice powder → ¼ teaspoon ground Sichuan pepper + ¼ teaspoon ground star anise + pinch of ground cinnamon and clove. Bloom the spices in a dry skillet for 30 seconds before adding, then grind finely. Creates a fresh, aromatic five-spice blend.
- toasted sesame oil → Chinese chili oil (such as Lao Gan Ma) for extra heat and savoriness. Use the same amount; the strips will have a spicier, more robust flavor. Omit white pepper if using chili oil.
- soy sauce → tamari or coconut aminos for gluten-free version. Use the same amount; tamari is slightly richer, while coconut aminos are milder and sweeter.
- neutral frying oil (vegetable or peanut) → peanut oil for deeper, more traditional Chinese flavor. Peanut oil has a higher smoke point and imparts a subtle earthiness that enhances the five-spice notes.
