Jollibee Style Fried Chicken

Serves 1
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Directions

  1. 1Cover each piece of dark meat chicken with salt, ensuring all crevices are covered.
  2. 2Place the salted chicken in the fridge for at least four hours to dry brine, preferably overnight.
  3. 3For the gravy, melt 4 tbsp of butter in a pot.
  4. 4Add 4 tbsp of flour to the melted butter and whisk until it forms a deep golden brown roux.
  5. 5Splash in 2 tbsp of soy sauce.
  6. 6Gradually add 2 cups of chicken stock while whisking continuously.
  7. 7Cook the gravy down until it thickens, then adjust with salt and pepper to taste.
  8. 8Prepare the dry batter by combining 6 cups of flour and 2 cups of cornstarch in a bowl.
  9. 9Season the dry batter with 2 tsp paprika, 2 tsp chili powder, 2 tsp garlic powder, 1 tsp black pepper, and 2 tsp salt.
  10. 10In a separate bowl, crack 1 egg and add 1/4 cup hot sauce, then whisk.
  11. 11Add 1 cup of the seasoned dry batter to the wet mixture.
  12. 12Gradually add 1/2 to 1 cup of super cold sparkling water to the wet batter while whisking until desired consistency is reached.
  13. 13Take a salted chicken piece, dredge it thoroughly in the dry batter, ensuring it's well-dusted.
  14. 14Dip the chicken piece into the wet batter, allowing excess moisture to drip off.
  15. 15Return the chicken piece to the dry batter for a second coating.
  16. 16Heat oil in a deep fryer to 350 degrees Fahrenheit.
  17. 17Fry the chicken pieces for 10 to 12 minutes, or until golden brown and cooked through.
  18. 18Immediately after frying, sprinkle each piece of chicken with flaky salt, 1 tsp cayenne pepper, and 1 tsp five spice.
  19. 19Serve the fried chicken with extra gravy.

Ingredients

  • 4 lbs dark meat chicken
  • salt
  • 6 cups flour
  • 2 cup starch
  • 2 tsp paprika
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 egg
  • 0.25 cup hot sauce
  • 1 cup dry batter
  • 0.5 cup sparkling water
  • flakey salt
  • 1 tsp cayenne pepper
  • 1 tsp 5 spice
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups chicken stock
  • 2 tbsp soy sauce
  • salt and pepper

Equipment

fridgewhiskbowlsdeep fryerpot

Tips

  • This recipe is strictly for dark meat.
  • Season the inside of the bone-in dark meat.
  • Dust chicken well in the dry batter before transferring to wet, and then back to dry.
  • Maintain a frying temperature of 350 degrees Fahrenheit.
  • Instantly hit every single piece with some flaky salt, cayenne pepper, and five spice after frying.