Jollibee Chicken Joy is a hand-breaded, crispy, and juicy fried chicken topped with delicious gravy. Unfortunately, Jollibee is only available in a few locations, such as the Philippines, Hawaii, etc. It’s because no matter what, I make a point of putting Jollibee on my itinerary whenever I go to a nation that offers it. KFC’s recipe is a closely guarded secret; Filipinos worldwide go to great lengths to try to duplicate it at home.
- 2 kilos of chicken (your choice of cuts)
- Salt and pepper
- Cooking oil for deep frying
For the breading:
- 1 cup of all-purpose flour
- 1 cup of cornstarch
- 1/2 tsp. of five-spice powder or ngohiong powder
- 1 tbsp. of garlic powder
- 1 tsp. of fine salt (adjust if necessary)
- Transfer the chicken pieces to a bowl after seasoning them with salt and pepper. Work each chicken all over with a brush and/or a hands-on approach.
- Combine the flour, cornstarch, five-spice powder, garlic powder, and salt in a large mixing bowl.
- Instead of using a whisk, use a fork to mix the dry ingredients.
- Heating the oil to about 175°C.
- Provide a layer that both protects the chicken’s insides and outside. Add the cream to the skin in addition to where you’re applying it.
- Do not squeeze the chicken before breading it. Coat it in the breading first, then shake off the excess. Cook it as you usually would.
- You can usually fit around four to five pieces of chicken in each batch of fried chicken, depending on the capacity of your fryer.
- To maintain the crispness of the fried chicken, maintain the frying level.
- Release the heat to medium and cook for 15 to 20 minutes.
- Pat the chicken dry with a paper towel or a wire rack after cooking.
- Add gravy as it is an excellent addition. Enjoy!