This ChinChin recipe is astonishingly easy, and makes for a suprisinly addicting treat that’s perfectly crunchy and crisp. Many have called this recipe the perfect chin chin recipe and no doubt you’ll have an entire batch from the tray while its still hot!
BONUS: I also show how to enjoy chin chin guilt-free!
Make it guilt free
To make chin-chin fitfam friendly, you can apply some/all of these changes:
- Reduce butter/margarine by 1 tablespoon.
- Substitute powder milk with skimmed/ zero fat powdered milk
- Use a suit free powdered sweetener in place of sugar.
- Leave out the egg, substitute with 1/4 cup water(you would hardly tell the difference)
- Most importantly, bake or airfry.
To AIRFRY: Place chin chin in air fryer basket making sure not to overcrowding (at most 2 cups at a time for a medium sized airfryer), airfry for 350° F or 175° C for 15 minutes(open and shake every 5 minutes) .
To BAKE: Preheat oven to for 350° F or 175° C, Spread raw Chinchin in a wide baking pan and bake for for 350° F or 175° C for 20-25 minutes until golden brown.
Make it extra crunchy
If you want it extra crunchy, reduce water or milk quantity by 2 tablespoons. Another way is to make it chin chin crunchy is bake or airfry.
Ingredients
- 3 cup all purpose flour (360 grams)
- 7 tbsp butter or margarine (100grams)
- ½ cup sugar (114 grams)
- ½ tsp salt (4 grams)
- ¼ cup powdered milk see notes for substitute
- ½ tsp grated nutmeg
- 1 egg see notes for subs
- 1 cup plus 2 tbsp water (90ml)
- vegetable oil for frying
- extra flour for dusting
Instructions
- In a large bowl, combine sifted flour with butter or margarine. Crumble with hands until the butter is fully incoporated and has no large lumps.
- Add sugar, salt, grated nutmeg, powdered milk. Mix and set aside.
- Combine the water/milk and ehole egg in a seprate bowl.
- Add the wet mixture to the dry, mix just until combined. no kneading nessesary.
- Transfer to a floured work surface, sprinkle with flour, roll out to about 1cm thick.
- Using a pizza cutter or a knife, cut horizontally, then vertically into appoximately 1cm squares.
- Heat up vegetable oil in a large pot or wok.
- Carefully tranfer the dough to hot oil stiring immediately to break up clumps. Do not overcrowd the pan.
- Fry on low heat for about 10 minutes turning every 2-3 minutes. When chinchin is golden brown, tranfer to a bowl lined with paper towel to drain excess oil.
- Allow to cool down in a wide tray. Once cool, store in an airtight container and enjoy.
Notes
- To make this recipe egg free, Simply omit the egg and increase the water/milk quantity to 1/2 cup + 2 tablespoons.
- If using only liquid or evaporated milk; Use 1/4 cup of milk plus 2 tablespoons water.
- You can also replace the milk with water or any type of plant based milk.
- Making in the airfryer makes for sweeter and crunchier chin chin; you can add an additional 1 tablespoon of water when making in the airfryer.
- If you love your chin chin extra crunchy, omit the extra 2 tablespoon of water.
Watch how to make it
Frequently asked questions
1. Why does my oil foam up when frying?
The more your oil breaks down and contains impurities(chin chin bits and flour), the more its going to foam up. to prevent excessive oil foam when frying, you can prevent excess oil foaming by changing your oil after 3-4 batches or using a food safe ani-foaming/defoaming agent.
2. What flour works best for chinch? All purpose flour works best for chin chin. Bread flour will yield a very chewy chin chin and self raising flour will yield a very light and airy chin chin(both not recommended).
3. Do you need baking powder for chin chin? That depends on how prefer your chin chin. for a slightly airy and softer textured chin chin, you can add 1/2 teaspoon flour using the recipe above. If you love chin chin crunchy, skip the baking powder!
4. Is there any substitute for butter? Margarine makes a wonderful substitute for butter.
