A structural engineering marvel of the breakfast world. The dough utilizes the explosive chemical reaction of baking powder, baking soda, and ammonium bicarbonate (alum). When a pair of the dough strips are pressed together and violently stretched into screaming hot oil, they expand rapidly, creating massive internal air pockets within a shatteringly crisp exterior.
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The Dough. In a large bowl, whisk the flour, powder, soda, and salt. Add the egg, 1 tbsp oil, and water. Mix into a shaggy dough.
The 'Punching' Knead. Do not fold the dough like bread. Instead, use your knuckles to repeatedly punch the dough down into the bowl, folding it over itself occasionally. Knead like this for 5 minutes until smooth. It will be slightly sticky.
The Rest. Coat the dough lightly in oil, wrap it very tightly in plastic wrap, and refrigerate for at least 4 hours , or overnight. This relaxes the gluten completely so it can be stretched without tearing.
Prep to . Take the dough out 1 hour before so it comes to room temperature. Do NOT knead it again.
Heat the oil. Heat a deep wok or pot of oil to exactly 390°F (200°C). It must be very hot.
Shaping. Gently stretch the dough on an un-floured surface into a long rectangle, about 1/4 inch thick. Cut the rectangle into 1-inch wide strips.
The Stack. Stack one strip directly on top of another. Press a chopstick lengthwise firmly down the center of the stacked strips to seal them together.
The Stretch and . Grab both ends of the stacked strip, gently pull to stretch it to about 10 inches long, and carefully drop it into the hot oil.
Agitate. Immediately and continuously flip the dough back and forth in the oil using chopsticks. It will puff up massively and rapidly. until deep golden brown. Drain and serve hot.
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