Chinese Doughnut Recipe (Fried Breadsticks) "Pa Tong Go" ปาท่องโก๋

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One of the best Thai street foods, now doable in your own kitchen! Crispy outside, airy and tender interior, there are few things better in the morning with a side of hot coffee or soy milk. Pa Tong Go is the Thai version of Chinese doughnuts which we serve usually for breakfast with a side of condensed milk or pandan coconut custard.
This is the traditional recipe for pa tong go, and also the best and the simplest one, thanks to one special not-so-secret ingredient!
BUY BAKING AMMONIA: kit.co/hotthaikitchen/ingredi...
Recipes to Serve Pa Tong Go with:
PANDAN COCONUT CUSTARD (Sangkaya) • Pandan Coconut Custard...
HOMEMADE SOY MILK • How to Make Soy Milk น...
WRITTEN RECIPE: hot-thai-kitchen.com/pa-tong-go
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MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthaikitchen
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com

[@PailinsKitchen]

Pinned Comment: Hi everyone! Please see the written recipe (linked above) for questions about: - Prepping dough in advance - Reheating Pa Tong Go - Where I bought baking ammonia and where to buy it online If you have other questions not covered in the written recipe, you can post it here for the community to answer. But if you want to ask me, please post your question on my Facebook page, tag me on Twitter or my website. If you leave questions in the comments I may not see them due to the large volume of comments across the channel. As always, thank you for watching!

[@agsai7185]

I just watched your 6 yrs old Tom Ka Gai vid & idk WHY I never came across this treasure like channel !!? really ,thank soo much for what you do 💕💖

[@khongptn]

Can’t find the link?. Tq for the video.

[@muliatysaidin7375]

@@agsai7185 àqà

[@Yelobutterflyable]

I an so close to give up after trying 2 recipes from 2 youtubers. This is absolutely a big success. I didnt have corn starch so i used tapioca starch & baker's ammonia. My god i can taste the same taste from malaysia. Eventhough msia's the skin is thin, but to me this is perfect! Thank u

[@captainpinky8307]

Baking Ammonia? i never heard of it before. is it safe???? is their an alternative?

[@jadenephrite]

Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.

[@kenwong5060]

Gosh, can only imagine how many failed pieces of fried dough you've eaten to arrive at this perfect recipe, Pai. Thank you so much for making this the best recipe it can be! Now please go drink lots of water! XD

[@hanstun1]

Swedish pro tip! If you ever use baking ammonia in a recipe that requires an oven. Do NOT open the oven and put your head anywhere near it. We make something called "Kubb" which uses this and I did exactly what I am saying not to... and passed out. The hot ammonia fumes is like getting a baseball bat to the face. I would assume this is also true about frying but probably to a lesser extent as it is not trapped.

[@KayKrazie]

I hope this gets pin to the top

[@bethe192]

Holy moley!! 😳 Geez..thank you

[@KYPhua-ui6jj]

Thank u Hans Tun for the inf. on Baking Ammonia "faint out" experience. Is this a Healthy Agent for Baking, just to get "that skin CRISPY"!! I have seen Taiwan & HK Food Vendors making very CRISPY 'Yu Tio' using YEAST. Those who are very interested should not be discouraged but I would use Fresh Yeast or Dry Yeast.

[@hanstun1]

@@KYPhua-ui6jj Ammonia in baking is perfectly healthy as long as you follow certain guidelines. It is an end product in the nitrogen cycle and your body has it naturally but yeah, you need to know what you are doing. I didn't and it could have ended in a hospital visit. That can be said for a lot of things though. Also, yeast is very tasty and ammonia isn't. My granny used to make yeast donuts with just plain old sugar and they were better by far than every single cake donut you can buy in donut shops no matter how fanciful the filling and decoration. I can not tell you how often I have ranted away about yeast donuts on various baking threads but I bet yeasted savory donuts would follow the same pattern.

[@bethe192]

@@KYPhua-ui6jj nice! Thank you dear! 👋😘🇺🇸

[@lgoh7197]

Before I saw your method with the ammonium carbonate only recently, I have a successful working recipe that uses baking powder and baking soda in the ratio of 3:1, which means 1 1/2 tsp of baking powder to 1/2 tsp baking soda. Mix the powder and soda with flour not with water but thoroughly mix the dry ingredients first. Then the water. You can omit the baking soda but the Pa Tong Go won’t be light and airy with holes. Problem also is baking powder and baking soda will not be crispy if the Pa Tong Go gets cold. Best is to eat immediately out of the frying wok. Your recipe is good, very crispy for a long time, light, airy and hollow. Ammonium carbonate is just very pungent but you can use a face mask if the smell is too overwhelming. Thank you for your recipe.

[@shereinelzein9600]

Hi Pai, I’m from Egypt and we use ammonium carbonate for making certain dessert biscuits called “ammonia biscuits “:) . They are very crispy yet soft like butter cookies. Thanks for this lovely recipe.

[@angng4881]

I made it following Pailin’s recipe closely except that I rested the dough for 4hours because I had to run some errands. Turns out so yummy & crunchy. Thanks Pailin💖

[@Pixielz]

ปาท่องโก๋ reminds me of morings at the market, when I visited my grandfather. หมูย่าง with sticky rice, then ปาท่องโก๋ dipped in a bowl of condensed milk. It's the fondest of childhood memories. Thank you for the recipe.

[@venicawood3894]

Ohhhh yeah!

[@hoangng5474]

You are simply the best Thai chef. I love the way you talk and your recipes are the best

[@chungwing9346]

you make all the asian comfort food. Thank you Pai

[@kathrinphan]

This kind of doughnuts are heaven. I ate it for the first time when I visited Hong Kong in 1995 for breakfast and was addicted for it. So delicious! Sometimes I get some in our local asian grocery store. I enjoy it the swiss way, like croissants - with home made jam 🤤. I can recommend strawberry jam. Peach is nice too and sour cherry. Lots of love from Switzerland

[@super.speak.juniors.3280]

Thank you so much for sharing this recipe! Made it this past weekend and the whole family (from age 2-80 loved them!). Bringing a touch of Asian cooking into our homes when we aren't flying to the other side of the world. Grandma loved this as she's been missing Asia.

[@homlalab7353]

Perfect recipe. Remind me of the one I bought on the street of Thailand. I made it many times and been asked for the recipe over and over. I referred them all to this video.

[@tararyer8337]

My family’s favorite! They will love it when I start making these. Thank you for the recipe!

[@ayudewanti]

In Indonesia, we call this Cakwe. Thank you, Pailin. I love your positive energy :)

[@alevusmanzade8543]

Ayu Dewanti in most part of Malaysia, we also call this Cakwe (we spell it “Cakoi”). Only in northern part of Malaysia (Kedah, Penang and Perlis) they call it Pa Tong Ko as well.

[@YummYakitori]

@@alevusmanzade8543 Cakwe is a loanword from Hokkien 油炸粿 (yiu ca kwe). Not sure the etymological origin of Pa tong ko though Edit: I searched it up, Pa Tong Ko is due to the confusion in Thailand with another Chinese confectionary called 白糖糕 (peh tng ko) or white sugar cakes. Vendors in Thailand used to sell both of these together and over time because this was more popular, people thought this was "pa tong ko" and became naming it as such :')

[@alevusmanzade8543]

YummYakitori thank you for the information ! 🌹🌹🌹

[@samomanawat]

@@YummYakitori That's right!!

[@gialuanthang7716]

Patongo dipped in pandan custard is heavenly.

[@ryanambe5526]

Finally! I've been finding a video of making Patongkoh in your channel for a long time. Lucky that you made it now. I can cook them now. ❤️

[@krist1ify]

Thank you so much Pailin for trying so hard to make this and share it. My family love this Cakwe. Yes, in Indonesia, we call it Cakwe. Usually, we eat it as condiment for porridge. Or for afternoon snack, we dip it into light sweet and sour chilli sauce... Thanks Pailin !

[@tonycheahca]

In Malaysia we call it yau cha kwai. In Malaysia we dipped it in hot black coffee. In Hong Kong they dipped in soya milk.

[@NattapolPhorueng]

lolz this is big mistake for century of Thai about 白糖糕 Pa Tong Go and 油炸粿 Ja kuay, it was sold together for very very long time. ref :: 零失败 白糖糕 (Chinese Rice Cake/Bai Tang Gao) kzbin.info/www/bejne/fGbaqpajdtqggq8, Thais thought Pa Tong Go, is Ja Kuay, and Thais-Chinese like as my grand grand grand parent not correct it, let's Thai call " Pa tong Go" till nowadays funny thing is Cantonese, Hokkien, Sing/Malay Chinese came to Thailand then called it Pa tong go as well, even nowadays Thais-Teochew called it Pa tong go as well, ha ha ha I'm Thai BTW

[@sweetchildmine08]

Love Pailin, you’re a great teacher! 🥰

[@suchartboontid2560]

Wow I didn't realize how hard it was to make these. Learned a lot actually. Thanks, Pai. Always looking forward to your uploads.

[@VicBattlefield]

Finally, at last! I´ve been waiting so long for this. They´re also great with chili paste (nam prik pao), which is my favorite dip. I even eat my croissant with that. Thank you so much, Khun Pailin!👍🙏

[@TeaRho]

Much respect to my local morning street vendors who cooked pa tong go for the years I lived in Thailand. They did the cutting (pulling-cutting fast) by hand and just plopped it to the hot oil pan like nothing. I liked dunking my patonggo to choco milk from 7-11. Miss it so much. Thanks, K. Pailin!

[@peterdoe2617]

I love this: to work a recipe to perfection. My fiancéoften smiles at me when I get this enthusiastic about a certain recipe. Like right now I'm working on french fries: which sort of potato is best? What is the best method? It's so satisfying to get better and better results! Plus: once you've gone through such a process, you really master this recipe in all it's shapes and forms. If I ever gonna make this: I'll surely follow your instructions, Pai. Thanks from the far north of Germany!

[@geodude7790]

Thank you so much! I've always wanted to make these on my own! I've always had them when I was a kid. I can't wait to try them out!

[@elira323]

My mom is from Thailand and she does this a lot and dips it in condensed milk, it’s really good.

[@LeatherPretzel]

If anyone's curious about the Chinese version she mentioned, they're called 油条 (you tiao), literally "oil sticks". They're really nice as well.

[@arthurnogood7450]

油条 (you tiao) is used by Northern Chinese, but in Southern China, mostly in Cantonese, we call it 油炸鬼 (deep fried ghost)

[@RegstarRogstar]

@@arthurnogood7450 deep fried ghost? cute...

[@arthurnogood7450]

​@@RegstarRogstar No kidding, you can googleimage it. In Chinese mythology, dead villains (ghost) will be trialed and deep fried in hot oil for punishment. Historically, there was a traitor name 秦桧Qin Hui, he was the minister of South Song dynasty, 桧Hui and ghost (gui) are pronounced similarly in Chinese, thus Southern Chinese called youtiao deep fried ghost (deep fried Hui) to express their anger after South Song dynasty. That is why Northern and Southern Chinese have different names about the same thing, cause they were ruled by different dynasties in history.

[@basilcoriander470]

Wow, this is the best recipe ever after seeing and trying so many!

[@boontarickaboonyapredee6254]

I can’t wait to try! Thank you, I was using all the right ingredients but I totally overworked dough.

[@joaojoaooo]

This may actually be your funniest video to date! I don't remember you being so stern and serious (almost somber, especially when compared to your early videos) and that makes all the quips even funnier. Amazing recipe, by the way!

[@susangarland6869]

I noticed that, too. Pai is in full mom mode here.

[@adamthehtkminion6750]

@@susangarland6869 Yes I get scolded more often now :) Adam #mommode

[@USAFAFRet11]

Whenever I go to Thailand this is my go to breakfast snack/treat every morning. We have tried fixing them but never successful. Apparently we kneaded them. This will be on the table in the morning. Thanks

[@sundarikrishnamurthy9571]

I am falling in love with your channel.Lived in Thailand for 10 years, have enjoyed this snack a lot .

[@dougbergman8631]

Pa Tong Go is one of my favorite things in Thailand. My go to stand is right beside where I get my Moo Ping which means I get to double team breakfast.

[@Vinod86876]

My favorite tea break snack.. ntg can beat this combo, coffee and pa tong go 💘

[@shalee8066]

the key skills of making this fried dough “You Tiao油条”is using the chop stick or any stick to press the the dough in the middle before frying it. It will make the dough fluffier.

[@KarniToTheKaz]

14:55 “this one got uuugly” 😂 the facial expression

[@leahlee9875]

I love all the different types of doughnuts!! 🍩🥜🍪🥧🥮 I am gonna make one soooon!

[@richrichie2475]

Ah, can I have mine with a glass of Thai coffee with sweetened condensed milk? Yum!

[@danni9giovanni]

We call them CAKOI here in Brunei. Some people put jams in between such as Kaya. Some even have a hint of garlic taste which is just delicious.

[@saranainai]

I’m really craving this. Thanks for the recipe. I’ll make sure to try it out.

[@HowToCuisine]

Best youtube suggestion of the week! Happy I discovered your channel, and couldn't resist to the subscribe button! Can't wait for more! ❤️😊

[@michellsergiovlog4670]

wow this looks so tasty,thank you so much for always posting yummy food and i definitely try it soon

[@yonatan.b]

Yesterday I had those in chinatown in bangkok and I could smell the ammonia and it was veryyy unpleasant, if you're in bangkok I really advise you to go to ama bakery in the morning, in silom, they make incredible soft, stuffed pandan custard buns, it's soo good!

[@d-ran0318]

Love love love this video Pailin!! You're so funny! Thank you for all your recipes 🙂 Keep it up!

[@JuliaTrejo]

Hi Pailin! I loooove your videos and your recipes. I have cooked several already and they taste so good. Thanks for sharing your knowledge. Greetings from Mexico and keep them coming! I am proof that even in the tiniest town Puerto Vallarta Mexico you can cook Thai food with fresh ingredients!

[@bbface44]

Thanks for the recipe, sounds good

[@srinivasreddy2386]

I loved these for breakfast while in Bangkok. I used to dip in tamarind sauce (try once). Yummy,crispy.

[@McMirage99]

Thank you!!!!! Wanted this recipe for so long!

[@MLLL1234]

I love these and been wondering how to make them! Delicious!!! I always find these throughout the day at the Asian stores near me.

[@dietergerstmann]

Hello, I'm glad I found your KZbin channel. You make your videos really really good. You explain your recipes very well and smile a lot. I've been living in Chumphon (Thailand if anyone doesn't know where Chumphon is) for 3 years now. You're absolutely right, it's not easy to get good Pa Tong Go. For me there is only one stand with good Pa Tong Go. I guess the woman probably makes them according to the original recipe. Crispy and airy on the inside, simply fantastic. I often have a few with Jok in the morning. Baker's ammonia was not a problem. We have a shop here where you can get the product. I want to try to make the Pa Tong Go myself according to your recipe, but I will continue to buy Pa Tong Go from the seller. Since Covid-19 has ruled the world, many Thais have also financial problems. That's why I will continue to buy my Pa Tong Go from her. Take care and have a nice day. Greetings from Chumphon Dieter

[@ardemisaguirre8088]

I’m a doughnut 🍩 lover thank you for this recipes 😋😋😋😋😋👍👍

[@noijaidee2571]

Thank you, I can hardly wait to try this recipe.

[@sunahae777]

Please please please teach us ซาลาเปา with pork filling or sweets. 🙏🏻🙏🏻 I loooove your cooking videos so much, all the details that you were explaining. I had never ever learned to cook so well like this before. Boat noodle recipe was crazy but it turn out so well. I made it for my mom's birthday to my family and everyone loves it. I also made green curry to my host family, couldn't be more thankful! ❤

[@jasenthaslittleworld8101]

Back in Malaysia some of us just dipped in black coffee.. it’s like must have breakfast whenever back home ...

[@phal06]

OMG finally you make it! Thank you 🙏 so much will try soon.

[@tcong9616]

Drop them in and ... "woooo hoooo" ! Amen. 5-6 mins. Airy and hollow. Exterior crispy. Finally, rid the excess oil ...and "helloooo!". Dang. So delish ! Thanks K'Pailin!

[@sonnyandrews4542]

Thank you my dear. I’ve beaten having problem with these. Now it turns out like my late aunt. My granddaughter loves it.

[@simplevideo8629]

I used to have this when I was in Bangkok, there is one famous place near pratunam Shopping mall. It was so yummy

[@PoojaChandwani]

Looks Delicious..!! Thanks for sharing..🙏

[@Sakja]

I just looked up ammonium carbonate and I didn't know that it was used as smelling salts in the old days to revive people who fainted. You learn something every day.

[@inkbold8511]

Oh so that's what they use in Tv show to wake ppl up. 😂

[@nesabu]

ขอบคุณมากครับคุณไพลิน! Living on the east coast of the US, it’s impossible to find real Thai ปาท่องโก๋ that I grew up with. Thank you so much for developing this recipe; now I can finally enjoy this at home. I’m so excited to try this recipe! ❤️❤️

[@burnrbblgg531]

Awesome, thanks for sharing!

[@sudaratchaiprasert991]

คุณดูเปลี่ยนไปมากจากครั้งสุดท้ายที่เราดูคริปเมื่อกลายปีที่ผ่านมาก ดูเป็นผู้ใหญ่ขึ้นมาก ขอบคุณสำหรับสูตรนะคะ

[@shaydavis7145]

I grew up dipping these in kateiw broth. It’s so good!

[@GeeJayColeco]

Woo-hoo! Finally! I've been waiting for this recipe for God knows how long. Khop khun na krub, Pai! 🙏

[@MyHomeFoodsCrafts]

Wowwww that's amazing cooking thankyou for sharing mam

[@tymbrennan7792]

This is awesome. I always think this is hard and impossible to try making at home. I will definitely try your recipe when I can get ammonium carbonate. 😊 thank you.

[@stephenbouchelle7706]

I have a house in Phrae, and just down the street is a family that sells these in a cart in front of their shop house. I get them hot and head home to make coffee. I see why this is so requested. Thanks for the recipe. I may get energetic enough to make them, but I’m pretty happy just eating them.

[@venicawood3894]

@stephen bouchelle I hope you don't mind that I visited your channel and was delighted to see you play the Ukelele. I played with my father when I was a child and he played the guitar. He's gone now but I miss him so much. Have you heard of the Ukelele Orchestra of Great Britain? They're absolutely brilliant! They take the mickey with such class and dry wit. The skill is beyond anything. Do check them out on their website. I love the one where they played in a small club in New York. They're also playing lock down stuff. Anyway, take care. These are strange times indeed.

[@stephenbouchelle7706]

Venica Wood Thank you for your visit. As you can see, I am very much an amateur. I keep the YT channel to show/warn potential jamming partners what I can and can’t do. I have subscribed to the Ukulele Orchestra of Great Britain. They are a delight and, yes, quite dry wit(ted) [That doesn’t sound right.] For very contemporary but virtuosic ukulele, try Overdriver Duo. Specify ukulele in your search as they are a duo that play a variety of instruments. I will look for the NY club date you mention.

[@stephenbouchelle7706]

Venica Wood Here is a piece from Overdriver with brilliant ukulele. kzbin.info/www/bejne/aoXEnYOhe8iEg5Y

[@imedra]

they don't seem hard to make at all,and they look delicious,i've gotta try😍

[@pkaiing6468]

Yay! I can’t wait to try this recipe yummy

[@nafebri1586]

She's cooking while reading my mind! Love your video anyway! Will try this recipe sooooon!

[@DianeH2038]

I love to eat those with savory hot fresh soymilk, with a bit of black vinegar, chili oil, green onions & sesame seeds. I always make these when I make soymilk (in my soymilk maker -- which totally ended up being a great purchase). one of the best breakfasts in the world!!!

[@KungfuReview]

these are so good!

[@LXYpro]

OMG yessss!!! I love this! lol especially #teachablemoment. I've been wanting to learn how to make these since the first time I tried it at a Chinese Restaurant! Thank you!

[@mohdhadzir5449]

dip with sweet chili thai sauce nyum..nyum..nyum!

[@tmnprlsaicntr]

Hi Pailin. This item was my childhood favourite! My Mom and I used to be so crazy about it! In Malaysia we call it the Cha Qwey. Its eaten as an evening snack dipped in hot sauce. But I definitely have experimented eating it with condensed milk and Yes, its awesome!!

[@happiness1st]

That's how we call it in Laos also!😊

[@jjeisse]

Love your humor in this video! :)

[@philipscottjackman3835]

looks great

[@trungnguyen5172]

How to make a crispy hollow and chewy one is my goal. Thanks for sharing. Much appreciated.

[@marions.2772]

Looks so good!

[@MervanweSmith]

I am living in Thailand at the moment and we have found a couple of vendors that make these and we love love love them. So that is why I went searching on how to make them. Yaaaay thank you for sharing this going to give it a go. I just need to find the Thai name now for the ammonia so I can go get it at the market or where ever they buy it from. Happy days

[@tskitchen-mrstanabe]

OMG! Looks awesome! Thanks for the recipe, Pailin! This is my all-time favourite breakfast (dipped in Soybean milk) which I dearly miss ever since relocating overseas. Now.. I just need to see if I could get the baking ammonia shipped into JP. 🙄😁

[@DailyLifeandNature]

Good cooking chinese doughnut video upload, nice 👍 recipes, thanks for sharing to us such an amazing informative and educational

[@maisoongka]

looks yummy I'll try to make this later

[@thankyouthankyou1172]

i am going to try this, thanks

[@sarrah9561]

Thank you very much Pailin, in Malaysia we call it 'kuih cakoi' 👍💖😘

[@CrimsonCru]

in my hometown called Panatnikom, there's an old lady who makes the best pa tong go. she'll start selling around 4-4.30am and will be sold out by 6 or 7am. i miss it so muchhhhh

[@double7785]

Brooo I'm from Chon Buri too. I moved to a foreign country and now I realise I shouldn't have taken Pa Tong Go for granted :(

[@invectedgaming690]

You should definitely do a pop-up restaurant! I'd buy a ticket in a heartbeat!

[@emalinel]

🤤🤤🤤🤤🤤 omg that looks delicious. I reallllyyyy wanna try making this!

[@saivasanthikitchen5701]

My favourite ...so yummy thanks for sharing this wonderful recipe😄👌

[@bimvlog4752]

Hello P Pailin thanks for teaching us how to cook thai dishes and sweets. Greeting from Bangkok Thailand...

[@HungrySciANNtist2020]

Hello Pailin! I really like your honesty here. I hope I can find ammonia and I will definitely try this. I am currently eating patong ko that I bought in the market and decided to check out for your recipe.

[@DarLingU78]

Very informative. Thx!

[@elyasadnan8174]

PAI LIN IS SPONSORRRREDDDD YAAAAS! So happy for you

[@casetta2056]

Oohh my goodness, you just reminded me something I totally forgot. It's more than 20 years I don't eat them, but I can really remember the smell and the taste of this wonderful street food we used to buy almost everyday. Thank you 💖

[@IrsanS]

looks very good . ~~ i am missing the pandan custard recipe. ..

[@pharyhuy4330]

U r the best, teacher! N thank u

[@radosvetav]

For the first time a recipe using ammonium carbonate so I can add it to my repertoire! The only other thing I use it for is my grandma's easter cookies. Also, these seem like they would please my family very much, I should try them!

[@allandresner]

I'm sitting in BKK eating the real ones now :D thank you for this video

[@danieltoo2008]

Enjoyed your Thai style pa tong go fritters. Thnks