Chin Chin

Step 1

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 0.5 teaspoon of salt, 0.5 teaspoon of baking powder, 0.25 teaspoon of ground ginger, and 0.125 teaspoon of ground nutmeg. These spices are what give chin chin its signature warmth and depth.

Step 2

Create a small well in the center of the dry ingredients. Add 4 tablespoons of softened unsalted butter, 1 large egg, and 2 tablespoons of sugar to the well.

Step 3

Using your fingertips, begin working the wet ingredients into the flour, breaking up the butter into small pieces as you mix. Continue until the mixture resembles coarse breadcrumbs with no visible butter lumps.

Step 4

Gradually add water, 1 tablespoon at a time, mixing gently with your fingertips until the dough just comes together into a soft, slightly sticky ball. You should need about 4-5 tablespoons total—the dough should hold together when pinched but not feel wet. Do not knead.

Step 5

Dust your work surface generously with flour. Turn the dough out onto the floured surface and gently pat it into a rough rectangle about 0.25 inch thick. Do not overwork the dough—you want it to stay tender.

Step 6

Using a sharp knife or pizza cutter, cut the dough into strips about 2 inches long and 0.5 inch wide. Lay them out in a single layer on a parchment-lined baking sheet and let rest for 10 minutes. This resting period helps the gluten relax, which keeps the chin chin tender rather than tough.

Step 7

Pour 3 cups of vegetable oil into a large, heavy-bottomed pot or deep skillet. Set over medium-high heat and let it preheat for 3-4 minutes. Test the oil temperature with an instant-read thermometer—you want it to reach 350°F. Alternatively, test by dropping a tiny piece of dough into the oil; it should sizzle immediately and float to the surface within 2-3 seconds.

Step 8

Working in batches to avoid crowding, carefully lower the dough strips into the hot oil using a slotted spoon or tongs. Do not drop them from above or they will splatter—gently place them into the oil. They will sink slightly, then float to the surface.

Step 9

Fry for 2-3 minutes, stirring gently with a wooden spoon or slotted spoon to ensure they cook evenly on all sides. You should see them turn from pale golden to a deeper, rich golden brown—this is when they're crispy all the way through. They continue to darken slightly as they cool, so remove them just before they look as dark as you want them to be.

Step 10

Using a slotted spoon, transfer the fried chin chin to a paper towel-lined plate to drain. Do not stack them hot or they will stick together—spread them in a single layer.

Step 11

While the chin chin is still warm, transfer it to a clean bowl. Mix together 3 tablespoons of sugar and 0.25 teaspoon of ground ginger in a small bowl, then sprinkle this spiced sugar over the warm chin chin. Toss gently with your fingers or two spoons until every piece is lightly coated.

Step 12

Spread the coated chin chin back onto a clean, dry plate or baking sheet to cool completely. As it cools, it will become even crispier. Store in an airtight container at room temperature for up to 5 days—though it rarely lasts that long.