In a large mixing bowl or stand mixer, combine all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk together until evenly mixed, then add a beaten egg and a few tablespoons of water. Knead the mixture until a soft, non-sticky dough forms, about 7–9 minutes on low speed or 10–12 minutes by hand. Once smooth, cover the dough with a damp cloth and let it rest for 1 hour.

After resting, transfer the dough to a floured surface and roll it into a rectangle, roughly 1 inch thick. Brush a thin layer of vegetable oil over the top of the dough to prevent sticking. Fold the rectangle in half, then cover it again and allow it to rest for 2 hours.

Once the dough has rested, use a sharp knife or pizza cutter to slice it into 3 cm strips. Gather the strips and lay them on a floured parchment paper.

To create the signature youtiao shape, wet a chopstick and gently create a vertical line down the center of one dough strip. Lay another strip on top of it and press down firmly.

In a deep, heavy-bottomed pan, heat vegetable oil to 180–190°C (400°F). Carefully stretch each assembled youtiao slightly before sliding them into the hot oil. Fry for about 1 minute until golden-brown.

Once all your youtiao are cooked and cooled slightly, serve them immediately while they're warm and crispy. Enjoy!