**Instructions**
1. **Prepare the Dough:** In a large bowl, whisk together the all-purpose flour, instant dry yeast, baking soda, salt, and sugar.
2. **Combine Wet and Dry:** Add the 1 tablespoon of vegetable oil and warm water to the dry ingredients. Mix until a shaggy dough forms.
3. **Knead the Dough:** Transfer the dough to a lightly floured surface and knead for 5-7 minutes until it’s smooth and elastic. It should be slightly sticky.
4. **First Rise:** Lightly grease the bowl, place the dough back in, cover with plastic wrap, and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
5. **Punch Down and Rest:** Gently punch down the dough to release the air. Reshape it into a rectangle, cover it with plastic wrap, and let it rest for another 20-30 minutes. This helps relax the gluten.
6. **Shape the Youtiao:** On a lightly floured surface, gently stretch the dough into a long rectangle, about 1/4 inch thick and 4-5 inches wide. Cut the dough into strips about 1 inch wide and 4-5 inches long.
7. **Assemble the Strips:** Take two strips of dough and stack them on top of each other. Using a chopstick or the back of a knife, press down firmly in the center of the stacked strips, creating an indentation without cutting all the way through. This helps them puff up nicely.
8. **Heat the Oil:** In a deep pot or wok, heat enough vegetable oil for deep frying to 350-375°F (175-190°C).
9. **Fry the Youtiao:** Gently stretch each assembled dough piece slightly before carefully placing it into the hot oil. Fry 1-2 pieces at a time to avoid overcrowding.
10. **Flip and Fry:** As the Youtiao fry, they will puff up and turn golden brown. Using tongs, flip them frequently to ensure even cooking on all sides. This usually takes about 2-3 minutes per batch.
11. **Drain and Serve:** Once golden and crispy, remove the Youtiao from the oil and place them on a plate lined with paper towels to drain excess oil.
12. **Enjoy!** Serve your homemade Golden Crispy Chinese Fried Breadsticks warm, as is, or with your favorite accompaniments.
**Short Tips**
* Adjust the water temperature carefully; too hot will kill the yeast, too cold won’t activate it.
* Don’t over-knead the dough; it should be elastic but not tough.
* Make sure your oil is at the right temperature. If it’s too cool, the Youtiao will be greasy; if it’s too hot, they’ll burn before cooking through.
* Don’t be afraid to stretch the dough a bit before frying; this helps create their signature airy texture.
* For an extra crispy exterior, you can do a second, shorter fry at a slightly higher temperature after draining.
