Yields 8 pieces of chicken
brining solution:
8 cups water
1 cup salt
¼ cup brown sugar
1 tsp garlic powder
chicken:

1 cup flour
1 cup cornstarch
2 whole eggs (beaten)
1 tsp salt
1 tsp black pepper
1 tbsp five spice powder
8 pcs chicken (leg-thigh fillet)
5 cups cooking oil (for frying)
brown gravy:

1 tbsp butter (unsalted)
1 tbsp flour
1 cup chicken stock
¼ cup milk
1 tsp salt
½ tsp pepper
¼ tsp soy sauce

Recipe Courtesy of
Anton Amoncio

Jollibee Inspired Crispy Fried Chicken with Gravy

Move over KFC, in the Philippines, it’s all Jollibee. My love for this fried chicken goes way back to my childhood days. My grandmother would bring buckets and buckets of this when I celebrated my birthday at school, and that would instantly make me the coolest kid in class. Go around and ask Filipinos, and I am sure that this has always been part of their celebrations and milestones.A party is not a party without it! With this recipe, you can re-create Jollibee’s famous Chicken Joy with its iconic brown gravy to feed your addiction at home.

Difficulty: Easy

Preparation: 10 min
Cook: 20 min
Clean up: 15 min

Steps: 3 steps
19 Ingredients

Difficulty: Easy
Steps: 3 steps
19 Ingredients

Preparation: 10 min
Cook: 20 min
Clean up: 15 min

Instructions

Brining the chicken
- Combine half of the water, salt, garlic powder, and sugar in a pot. Heat until the sugar and salt dissolve
- Pour the other half of the liquid into the pot. Allow the mixture to cool
- Place chicken in a bowl, pour brine over the chicken, cover and refrigerate for 5 hours to a day
- Rinse the chicken and pat them dry

Fry the chicken
- Combine the flour, cornstarch, salt, pepper, and five spice powder in a bowl
- Coat the chicken in the seasoned flour/cornstarch mixture. Make sure that they are well coated
- Dip the chicken in the beaten eggs, then back to the seasoned flour and cornstarch mixture.
- Heat the vegetable oil in a deep pot, deep fry the chicken for about 10-12 minutes depending on the size of the chicken you are cooking
- Cook until golden brown
- Drain on excess oil with paper towels
- Serve with gravy by the side!
| Do not overcrowd the pan, as it lowers the temperature of the oil thus resulting in a soggy product

| To check if the chicken is cooked, poke it and if the juices run clear then it is cooked.

| Make sure that your oil is hot enough, but not too hot that it burns the exterior of the chicken before the insides are cooked

Make the gravy
- In a pot, melt the butter and toss the flour in to make a roux
- Add the chicken stock in and mix well
- Pour the milk infollowed by the soy sauce
- Stir well, and let it simmer until it thickens
- Season according to your preference with salt and pepper