Pour 1/2 to 1 inch (1.25 to 2.5 cm) canola or vegetable oil until a medium skillet or saucepan. Heat on high until it reaches a temperature of 350 degrees Fahrenheit (190 degrees Celsius).  The saucepan or skillet you use must have a heavy bottom and deep sides to prevent as much hot oil splatter as possible. Check the temperature of the cooking oil using a candy thermometer or a frying thermometer. If you do not have a thermometer, you can check the approximate temperature of the oil by tossing a small piece of dough into it. If the oil immediately begins to sizzle, the oil should be ready. Add the chin chin pieces to the hot oil one handful at a time. Fry for 3 to 8 minutes, turning only as needed, until the pieces turn golden-brown on all sides.  The small squares will usually only need 3 to 5 minutes. They may not need to be turned during the cooking process, either. The knots may need a bit longer, from 6 to 8 minutes. Use a slotted spoon or tongs to gently flip them over once, after the bottom begins to brown, so that both sides will cook evenly. Watch the temperature of the oil as you cook the chin chin. It may rise once you remove the pieces and lower once you add them. For best results, adjust the temperature controls on your oven to consistently maintain the temperature of the oil at 350 degrees Fahrenheit (190 degrees Celsius). Remove the fried chin chin using a slotted spoon. Place them on a plate lined with clean paper towels to drain off the excess oil. Repeat the frying and draining steps until the entire batch has been cooked.
سخِّن الزيت في مقلاة عميقة. اقلي معجنات الشين شين في مجموعات. قم بتصفية المعجنات على مناديل ورقية.