Jollibee Chickenjoy has always been my family’s go-to comfort food. But like many Pinoys, I always found myself wishing they’d give us more of that iconic gravy. After countless visits where I’d guiltily ask for extra sauce cups (and sometimes still find it bitin), I decided to recreate that beloved Chickenjoy gravy at home.
As someone who’s been cooking this recipe for years now, this homemade version tastes incredibly close to the original. Sometimes I think it’s even better because I can make a big batch that lasts for days.
It’s become such a hit that my kids now prefer my homemade Jollibee gravy, and friends keep asking for the recipe whenever they come over for dinner. This Jollibee gravy recipe is super simple to make with ingredients you probably already have in your pantry.
Whether you’re craving Chickenjoy gravy for your homemade fried chicken, want to drizzle it over hot rice (guilty!), or just need that familiar taste of home, this recipe has got you covered. No more holding back on the gravy or feeling shy about asking for extra, you can now make this classic Pinoy fast-food favorite whenever the craving hits.
What Is Jollibee?
Jollibee is the largest fast-food chain brand in the Philippines and one of Asia’s most successful restaurant companies, often called “The McDonald’s of the Philippines.” Founded in 1978 by Tony Tan Caktiong, it began as an ice cream parlor before evolving into a fast-food restaurant chain.
Why You’ll Love This Recipe
- Tastes remarkably similar to Jollibee’s iconic gravy
- Made with simple pantry ingredients
- No MSG or artificial ingredients
- Ready in just 15 minutes
- Perfect consistency for both pouring and dipping
- Versatile – great with chicken, rice, mashed potatoes, and more!
Homemade Jollibee-Style Chicken Gravy Recipe
Equipment
- For storage (kaserola) For cooking the gravy
- Whisk (wire whisk/panghalo) Essential for preventing lumps
- Measuring cups and spoons (Panukat) For accurate measurements
- Fine-mesh strainer (optional) (salaan) For extra-smooth gravy
- Glass jar (garapon) For storage
Ingredients
- 3 tablespoons butter or margarine mantikilya
- 3 tablespoons all-purpose flour arina
- 1 Knorr chicken broth cube kubong sabaw ng manok
- 2.5 cups hot water mainit na tubig
- ½ cup all-purpose cream krema
- 1 teaspoon crushed pepper dinurog na paminta
- 3-4 tablespoons soy sauce toyo
- 1 teaspoon Worcestershire sauce optional
- Salt to taste asin
- 1 teaspoon sugar asukal
- 1.5 tablespoons garlic powder pulbos na bawang
- 1 teaspoon dried thyme optional (tuyong thyme)
Instructions
- Start by preparing the roux. Place a saucepan over low heat (mababang init) around 140-150°F (60-65°C). Melt 3 tablespoons of butter (mantikilya) completely. Gradually whisk in 3 tablespoons of all-purpose flour (arina), stirring constantly for 1 minute until well combined and slightly toasted (ihalo hanggang magkaisa).
- While making the roux, dissolve 1 Knorr chicken cube (kubong sabaw ng manok) in 2.5 cups of hot water (mainit na tubig) at around 180°F (82°C). Slowly pour this chicken broth mixture into the roux while continuously whisking to prevent lumps (patuloy na haluin para maiwasan ang pagbuo-buo). Add ½ cup all-purpose cream (krema) gradually while maintaining the low heat.
- Now add all the seasonings: 1 teaspoon crushed pepper (dinurog na paminta), 3-4 tablespoons soy sauce (toyo), 1 teaspoon Worcestershire sauce, salt (asin) to taste, 1 teaspoon sugar (asukal), 1.5 tablespoons garlic powder (pulbos na bawang), and 1 teaspoon dried thyme (tuyong thyme). Keep whisking continuously to incorporate all ingredients (patuloy na haluin hanggang magkaisa ang lahat ng sangkap).
- Maintain the heat at low temperature (around 140-150°F/60-65°C) and simmer for 2-3 minutes until the gravy reaches your desired thickness. Remember to whisk constantly during this final cooking stage to ensure a smooth, lump-free gravy (patuloy na haluin para maiwasan ang pagbuo-buo). The gravy should coat the back of a spoon but still flow smoothly. If it becomes too thick, gradually add hot water while whisking until you achieve the perfect consistency.
- Store any leftover gravy in an airtight container (lalagyan na saradong mabuti) in the refrigerator for up to 5 days. When reheating, warm it gently over low heat while whisking, adding a small amount of hot water if needed to restore the original consistency.
Tips from Lola’s Kitchen
- Always start with room temperature butter to prevent lumps
- For extra smoothness, strain the gravy before serving
- Keep heat low to prevent scorching
- If gravy is too thick, add hot water gradually
- Toast the flour slightly for deeper flavor
Traditional Serving Suggestions
- Serve with Chickenjoy-style fried chicken
- Pour over steaming white rice (kanin)
- Use as a dip for French fries
- Drizzle over chicken cutlets
Troubleshooting
- Lumpy Gravy: Strain through a fine-mesh sieve or blend with an immersion blender
- Too Thick: Add hot water or chicken broth, 1 tablespoon at a time
- Too Thin: Simmer longer or make a small amount of roux to add
- Too Salty: Add cream or a pinch of sugar to balance
Ingredient Alternatives
- All-purpose cream: Fresh milk, evaporated milk, or heavy cream
- Garlic powder: Fresh minced garlic (6 cloves)
- Butter: Margarine or oil
- Dried thyme: Italian seasoning or dried basil
- Worcestershire sauce: Oyster sauce or additional soy sauce
Storage & Reheating
- Refrigerator: Store in airtight container for up to 5 days
- Freezer: Freeze for up to 3 months
- Reheating:
- Microwave: Heat in 30-second intervals, stirring between
- Stovetop: Reheat over low heat, adding water if needed
Variations
- Spicy Version: Add ¼ teaspoon cayenne pepper
- Herb-Enhanced: Add fresh parsley and thyme
- Mushroom Gravy: Add ¼ cup sautéed mushrooms
- Pepper Gravy: Double the black pepper
FAQs
Q: Why isn’t my gravy as brown as Jollibee’s? A: Add a few drops of gravy browning or dark soy sauce for color. Q: Can I make this in advance? A: Yes, it reheats well and can be made 2-3 days ahead. Q: How can I make it gluten-free? A: Use cornstarch or rice flour instead of all-purpose flour. Q: Why did my gravy separate? A: This happens when reheating too quickly. Reheat slowly while whisking. Q: Can I double the recipe? A: Yes, just maintain the same ratios of ingredients.
Homemade Jollibee-Style Chicken Gravy RecipeNutrition
The Story Behind Jollibee’s Famous Chicken Gravy
When Jollibee introduced Chickenjoy in 1980, their signature gravy played a crucial role in winning the hearts (and taste buds) of Filipinos nationwide. Unlike typical fast-food gravies of the time, Jollibee created a unique sauce that perfectly balanced savory and slightly sweet notes, complementing their crispy fried chicken in a way that resonated deeply with Filipino palates.
The brown gravy quickly became so popular that it transformed Filipino dining habits. It wasn’t uncommon to see customers ordering extra gravy packets, not just for their chicken but also to pour over their steaming white rice – a distinctly Filipino way of enjoying the sauce. This practice became so widespread that the phrase “pa-extra gravy po” (extra gravy, please) became a common request at Jollibee counters across the country.
What makes Jollibee’s gravy special is its versatility. Unlike traditional chicken gravies that are primarily meat dripping-based, Jollibee developed a roux-based sauce that incorporated Asian flavors through ingredients like soy sauce, creating a unique fusion that bridges Filipino and Western culinary traditions. The gravy’s smooth, pourable consistency and rich umami flavor have made it an essential part of the Chickenjoy experience, so much so that many customers consider the gravy just as important as the chicken itself.
Today, Jollibee’s gravy has achieved cult status, inspiring countless homemade recipes as Filipinos worldwide try to recreate this beloved sauce. While the original recipe remains a closely guarded secret, this homemade version captures the essence of what makes Jollibee’s gravy so special – that perfect balance of flavors that brings comfort with every bite, whether you’re enjoying it at home or thousands of miles away from the Philippines.
From its humble beginnings as a simple sauce for fried chicken, Jollibee’s gravy has evolved into a cultural phenomenon that represents the Filipino talent for adapting and improving international dishes to suit local tastes. It’s more than just a sauce – it’s a testament to how Jollibee successfully challenged global fast-food giants by understanding and catering to Filipino flavor preferences.
