In a medium bowl, weigh out all the dry ingredients and stir to combine.
In a large mixing bowl, measure and add all the wet ingredients then mix to combine.
Stir in the dry ingredients and mix until it’s formed a ball. Cover the ball with a towel or bowl and let it rest for 20 minutes at room temp.
Transfer the dough to a very lightly floured surface or cutting board. Knead the dough with the heel of your hand and push the dough upwards. Turn the dough 45 degrees and repeat the kneading method about 3 or 4 times until the dough is slightly smoother. Try not to add too much flour at this point or work the dough too much.
Use both hands to cup the dough and move the dough in circles until it forms a ball.
Drizzle vegetable oil (about 1 tbsp) in an airtight container. Place the dough in the container and move it around so it’s covered in oil. Cover with a lid and place it in the fridge to rest overnight or up to 2 days.
Remove from the fridge at least 1 hour before you want to cook to let it come to room temperature.
Fill a pot with neutral cooking oil about 2 inches from the bottom and pre-heat it to 390 °F.
Flour a flat surface very lightly. Take the dough and carefully stretch it out about 6-8 inches wide and place it on the floured surface.
Take a rolling pin and and roll the dough in the same direction (horizontally) until it’s about 13 inches wide and 5-6 inches tall.
Use a knife to evenly make 12 vertical strips of dough. You can choose to cut the rounded sides before making these strips.
Sprinkle a little more flour on top of the strips and then layer one strip of dough to another. Repeat until you have 6 pieces.
Take one chopstick and make an indent in the center of one strip of dough vertically. Press firmly and release. It should concave in the middle. Repeat until all youtiao are indented.
Lift on youtiao and hold the sides and bottom with your fingers. I like to use my index and ring fingers to carry the bottom of the youtiao while holding the edges with my pointer finger and pinky. Gently pull the youtiao until it’s about 3-4 inches longer than the original size. I only pull the youtiao RIGHT before I lower it into the oil so that it doesn’t dry out or end up sticking too much to each layer (this can prevent it from puffing up).
Carefully lower the youtiao into the oil and watch as it rises to the top. Let it fry for about 5 seconds once it rises, then use tongs to repeatedly turn it in the oil to fry. The youtiao should begin to puff up and double in size immediately. Cook for about 1-2 minutes or until it’s golden brown.
Transfer to a paper towel lined cooling rack.
Repeat steps 11-13 with the rest of the youtiao and serve.