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Homemade Jollibee-Style Chicken Gravy Recipe

Homemade Jollibee-Style Chicken Gravy Recipe

A silky-smooth, balanced chicken gravy that captures Jollibee's signature brown sauce - rich with umami from chicken broth and soy sauce, creamy from butter and cream, with subtle garlic notes and a hint of pepper. This homemade version delivers that iconic fast-food taste while letting you control the ingredients and quantity.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Filipino
Servings 6
Calories 85 kcal
Difficulty Easy

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 (Harina), stirring constantly for 1 minute until well combined and slightly toasted.
  • While making the roux, dissolve 1 Knorr chicken cube 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 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, and 1 teaspoon dried thyme. Keep whisking continuously to incorporate all ingredients.
  • 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 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

  1. Always start with room temperature butter to prevent lumps
  2. For extra smoothness, strain the gravy before serving
  3. Keep heat low to prevent scorching
  4. If gravy is too thick, add hot water gradually
  5. Toast the flour slightly for deeper flavor
 

Nutrition

Calories: 85kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gCholesterol: 15mgSodium: 390mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 0.3mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!