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Homemade Chickenjoy (Jollibee-Style Fried Chicken)

Homemade Chickenjoy (Jollibee-Style Fried Chicken)

Copycat Chickenjoy is Jollibee's beloved fried chicken reinvented for home kitchens - featuring a 30-minute garlic-infused brine, double-breaded coating spiced with five-spice powder and MSG for that signature umami, and fried in shortening until golden-crispy outside while staying incredibly juicy inside, served alongside a rich homemade gravy that rivals the original fast-food favorite that Filipinos worldwide crave.
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Prep Time 45 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 425 kcal
Difficulty Easy

Equipment

  • Large Dutch Oven or Deep Fryer (Kaldero o Deep Fryer) For maintaining consistent oil temperature
  • Digital Thermometer Essential for precise oil temperature
  • Large Mixing Bowls (Mangkok) For breading stations
  • Wire rack (cooling rack) Ensures chicken stays crispy after frying
  • Heavy-bottom saucepan (Kaserola) For making the gravy
  • Kitchen tongs (Sipit) For safely handling chicken
  • Paper towels For draining excess oil
  • Measuring cups and spoons (Panukat) For accurate measurements
  • Whisk (wire beater) For mixing batter and gravy

Ingredients
 

For the Chicken (Manok):

  • 12 pieces chicken legs Drumsticks/Paa ng Manok
  • 1½ cups whole milk Gatas
  • 1 large egg beaten (Itlog)

For the Brine (Pampalambot):

  • 6 cloves garlic minced (Bawang, tinadtad)
  • 2 cups warm water Mainit na tubig
  • 2 tablespoons salt Asin
  • 1 teaspoon MSG Vetsin - Optional but recommended for authentic taste

For the Coating Mix:

  • 1½ cups cornstarch Corn Starch
  • 1½ cups all-purpose flour Harina
  • 1½ teaspoons salt Asin
  • 3 tablespoons garlic powder Bawang na pulbos
  • 2 tablespoons onion powder Sibuyas na pulbos
  • 1 teaspoon five-spice powder Five-spice
  • 1 teaspoon MSG Optional
  • Shortening for deep frying Mantika

For the Signature Gravy (Sarsa):

  • 3 tablespoons leftover coating mix
  • 2 cups rich chicken stock Sabaw ng manok
  • 1½ cups chicken drippings Mantika ng inihaw na manok
  • ¼ cup whole milk Gatas
  • 2 tablespoons heavy cream Cream

Instructions
 

  • First, make your brine by mixing warm water, minced garlic, salt, and MSG in a large ziplock bag. Add the chicken legs, seal well, and refrigerate for exactly 30 minutes - no longer, or the chicken will be too salty.
  • While waiting, mix milk and beaten egg in a bowl. In another large container with a lid, combine cornstarch, flour, salt, garlic powder, onion powder, five-spice powder, and MSG if using. This is your coating mix.
  • Start heating your shortening in a deep pot or fryer. You need about 3 inches of oil, heated to 350°F (180°C). Use a thermometer to check the temperature.
  • After 30 minutes, take the chicken out of the brine and throw the liquid away. Pat each piece dry with paper towels.
  • Take one piece of chicken at a time. Dip it in the milk-egg mixture, let the excess drip off. Put it in the coating mix container, cover, and shake well to coat. For extra crispiness, you can dip it again in the milk mixture and coat again with flour.
  • When your oil is hot, carefully put 4-5 pieces of chicken in. Don't overcrowd or the oil temperature will drop. Fry for 12-15 minutes, turning occasionally, until golden brown. Check that the internal temperature reaches 165°F (74°C). Place on a wire rack to drain.
  • While the chicken fries, make your gravy. In a pot over medium heat, mix 3 tablespoons of your leftover coating mix with chicken stock, chicken drippings, milk, and cream. Keep whisking until it thickens how you like it.
  • Let the chicken rest for 5 minutes on the wire rack - this keeps it crispy. Serve hot with rice and warm gravy on the side. Give everyone their own small bowl of gravy for dipping.
  • Remember: keep your oil temperature steady at 350°F, don't marinate longer than 30 minutes, and always fry in small batches for the crispiest chicken.

Tips from Lola's Kitchen

  • Always use fresh chicken for best results
  • Pat chicken dry before brining for better absorption
  • Double-coating creates extra crunchiness
  • Rest chicken at room temperature for 15 minutes before frying
  • Use shortening instead of oil for authentic taste
  • Never skip the brining step - it's crucial for juiciness
 

Nutrition

Calories: 425kcalCarbohydrates: 30gProtein: 28gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 115mgSodium: 890mgPotassium: 332mgFiber: 2gSugar: 2gVitamin A: 202IUVitamin C: 2mgCalcium: 128mgIron: 2mg
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