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Crisp and Airy Chinese Doughnuts (Pa Tong Ko)

These delightful Crisp and Airy Chinese Doughnuts, also known as Pa Tong Ko, are a comforting treat that combines a crispy exterior with a fluffy, chewy interior.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: Asian, Chinese
Calories: 175
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 250 g all-purpose flour Look for a high-quality bread flour for the best texture.
  • 50 g cornstarch This adds extra crunch to your doughnuts—don’t skip it!
  • 2 tsp vegetable oil Use a neutral oil for frying, like canola or sunflower oil.
  • 1 tsp LorAnn baker’s ammonia A key ingredient for achieving that unique texture, you can find it at most baking supply stores.
  • 1 tsp fine table salt
  • 1 Tbsp sugar
  • 200 ml warm water Use warm water to help activate the baking ammonia.
Serving Suggestions
  • Sweetened condensed milk
  • coconut pandan custard
  • hot fresh soy milk

Method
 

Preparation
  1. In a mixing bowl, sift the flour and cornstarch together until well combined.
  2. In a small bowl, add the warm water, salt, and sugar, stirring until dissolved.
  3. Add the baking ammonia to the water mixture, stirring until it fully dissolves.
  4. Stir the vegetable oil into the water mixture and then pour everything into the bowl with the flour.
  5. Using your hands, mix until just combined. Don’t overwork the dough. Cover the bowl and let it rest for 2.5 to 3 hours at room temperature.
Cooking
  1. Preheat at least 1.5 inches of oil in a wide pot or wok to 375°F (190°C).
  2. On a large, floured cutting board, turn the rested dough out and pat it into a rectangle about 1/4 inch thick.
  3. Cut long strips (about 1 inch wide) from this rectangle.
  4. Square off the ends of each strip and cut them into 1-inch wide pieces.
  5. Dip a wooden skewer in water and paint a vertical strip of water down the center of every other piece.
  6. Stack the wet piece on top of the dry piece, pressing gently to bond them.
  7. Gently stretch each piece to elongate before frying to get that impressive airy texture.
  8. Fry in oil for about 5 minutes, flipping often, until they’re beautifully browned on both sides.
  9. Transfer them onto a plate lined with paper towels to absorb excess oil.
  10. These doughnuts are best served warm—enjoy them while you can!

Notes

For the best results, always use fresh ingredients. If your baking ammonia has been sitting in the pantry too long, it may lose effectiveness. If you plan to take a break, the dough can be refrigerated for a day—just let it come back to room temperature before shaping. These doughnuts taste best fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.