Have never tasted Chinese Fried Doughnuts; however, while searching for a different recipe I came across one recipe and two food column suggestions.

From the Columubus, OH newspaper 1998:
From an Ohio oriental restaurant, one shopper, for a Chinese restaurant said that they used boxed biscuit mix (like Bisquick); cutting the biscuits in quarters, rerolled them, then dropped them in a deep-fryer and then rolled them in sugar.

Another person said they bought canned biscuit dough (e.g. Pillsbury) and poke a hole through the biscuits, then deep-fry them until brown. Don't get the oil too hot, or they won't get done in the middle. Flip them once, then take them out of the oil and place onto a paper towel to drain. Roll in sugar.

CHINESE DOUGHNUTS
(A Martin Yan Recipe)

2 cups flour
2/3 cup granulated sugar
1 teaspoon baking powder
1 egg, lightly beaten
1 tablespoon lard, softened
3 tablespoons water
1/2 cup white sesame seeds
Vegetable oil for deep-frying
Confectioners' sugar

Combine flour, granulated sugar and baking powder in a bowl. Gradually add egg, lard and water.

Knead gently until smooth. Wrap dough in plastic wrap and refrigerae 2 hours. (If time is short, place dough in freezer 30 minutes.)

Roll dough into 24-inch-long cylinder. Cut cylinder crosswise into 1-inch pieces. Roll each piece into a ball. Brush surface of each ball with water, then coat with sesame seeds.

Set wok in ring stand and add oil to depth of 2 inches. Over high heat, bring oil to 340 degrees F.

Add sesame balls, half at a time, and cook, turning frequently with tongs, for 5 minutes or until doughnuts crack open and turn golden brown.

Lift out and drain on paper towels. Sprinkle doughnuts lightly with confectioners' sugar. Serve hot or at room temperature.

Makes 24 doughnuts

Note: Doughnuts become crispier as they cool.