Crispy and Delicious Chin Chin

Directions

5. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and sugar. Mix them together until evenly distributed. The baking powder will help the chin chin rise slightly while frying, creating a light texture. The sugar will give the dough a hint of sweetness.
6. Add Margarine: Slice the margarine into small pieces and add it to the dry ingredients. Mix the margarine into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs. The margarine will help to create a flaky texture in the chin chin once fried.
7. Add Egg (Optional): Crack the egg into the mixture and gently mix it in. If you want a softer chin chin, adding the egg will help make the dough more pliable. If you prefer a crunchier texture, you can skip the egg and proceed with the rest of the steps.
8. Add Liquid: Slowly add the liquid milk or water to the flour mixture, a little at a time. Stir as you go until the dough comes together. You want a dough that is slightly stretchy but not sticky. The liquid helps bind the dough, making it easier to roll out.
9. Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it out to your desired thickness. Typically, chin chin is rolled out to about ¼ inch thick. You can adjust the thickness depending on how crispy or soft you prefer your chin chin.
10. Cut the Dough: Once rolled out, use a knife or a pizza cutter to cut the dough into your desired shapes. Chin chin is traditionally cut into small squares or rectangles, but you can get creative and cut it into any shape you like.
11. Heat the Oil: Pour oil into a deep frying pan or pot, enough to fully submerge the chin chin. Heat the oil on medium heat until it is hot. You can test if the oil is ready by dropping a small piece of dough into the oil. If it sizzles and rises to the surface, the oil is hot enough.
12. Fry the Chin Chin: Carefully drop the shaped dough into the hot oil in batches. Don’t overcrowd the pan. Fry the chin chin until golden brown and crispy, which usually takes about 3-5 minutes per batch. Use a slotted spoon to remove the fried chin chin from the oil and place it on paper towels to drain excess oil.

Once fried, let the chin chin cool completely before serving. The crispy texture will be perfect for snacking or serving at a party. Enjoy your homemade chin chin with a refreshing drink, or simply as a treat to enjoy at any time of day. These crispy bites are sure to be a hit!