Jollibee Chickenjoy (But Better)

10 mins
Serves 2
youtube.com

Directions

  1. 1Make the gravy: In a medium saucepan, add 10 cloves of peeled garlic and cover with 1 cup of vegetable oil. Set over medium-low heat and cook until golden brown and ultra soft.
  2. 2Make the gravy: In a medium saucepan, add 10 cloves of peeled garlic and cover with 1 cup of vegetable oil. Set over medium-low heat and cook until golden brown and ultra soft.
  3. 3Make the gravy: In a medium saucepan, add 10 cloves of peeled garlic and cover with 1 cup of vegetable oil. Set over medium-low heat and cook until golden brown and ultra soft.
  4. 4Strain the oil, and chop the garlic into a fine paste using the flat side of your knife.
  5. 5Strain the oil, and chop the garlic into a fine paste using the flat side of your knife.
  6. 6Strain the oil, and chop the garlic into a fine paste using the flat side of your knife.
  7. 7In a separate medium saucepan, add 2 tablespoons of unsalted butter and 2 tablespoons of chicken fat or vegetable oil. Once melted, add 4 tablespoons of all-purpose flour and cook, stirring for about 45 seconds.
  8. 8In a separate medium saucepan, add 2 tablespoons of unsalted butter and 2 tablespoons of chicken fat or vegetable oil. Once melted, add 4 tablespoons of all-purpose flour and cook, stirring for about 45 seconds.
  9. 9In a separate medium saucepan, add 2 tablespoons of unsalted butter and 2 tablespoons of chicken fat or vegetable oil. Once melted, add 4 tablespoons of all-purpose flour and cook, stirring for about 45 seconds.
  10. 10Whisk in 2 cups of chicken stock until thickened to a gravy consistency; add more chicken stock if it becomes too thick.
  11. 11Whisk in 2 cups of chicken stock until thickened to a gravy consistency; add more chicken stock if it becomes too thick.
  12. 12Whisk in 2 cups of chicken stock until thickened to a gravy consistency; add more chicken stock if it becomes too thick.
  13. 13Remove from heat and season with 1-2 tablespoons of Silver Swan soy sauce, the confit garlic paste, and salt to taste. Add a little MSG to taste.
  14. 14Remove from heat and season with 1-2 tablespoons of Silver Swan soy sauce, the confit garlic paste, and salt to taste. Add a little MSG to taste.
  15. 15Remove from heat and season with 1-2 tablespoons of Silver Swan soy sauce, the confit garlic paste, and salt to taste. Add a little MSG to taste.
  16. 16Strain the gravy through a fine mesh strainer.
  17. 17Strain the gravy through a fine mesh strainer.
  18. 18Strain the gravy through a fine mesh strainer.
  19. 19Prepare the tomato sauce: In a four-quart saucepan, add enough vegetable oil to coat the bottom. Heat over medium-high heat until hot.
  20. 20Prepare the tomato sauce: In a four-quart saucepan, add enough vegetable oil to coat the bottom. Heat over medium-high heat until hot.
  21. 21Prepare the tomato sauce: In a four-quart saucepan, add enough vegetable oil to coat the bottom. Heat over medium-high heat until hot.
  22. 22Add 0.5 pound of diced smoked ham, and 5 hot dogs sliced into half-inch coins. Once browned, lower the heat to medium, and stir in 5 cloves of finely chopped garlic.
  23. 23Add 0.5 pound of diced smoked ham, and 5 hot dogs sliced into half-inch coins. Once browned, lower the heat to medium, and stir in 5 cloves of finely chopped garlic.
  24. 24Add 0.5 pound of diced smoked ham, and 5 hot dogs sliced into half-inch coins. Once browned, lower the heat to medium, and stir in 5 cloves of finely chopped garlic.
  25. 25Add 0.5 cup of tomato paste, cooking and stirring until caramelized. Add 1.5 cups of chicken stock and stir.
  26. 26Add 0.5 cup of tomato paste, cooking and stirring until caramelized. Add 1.5 cups of chicken stock and stir.
  27. 27Add 0.5 cup of tomato paste, cooking and stirring until caramelized. Add 1.5 cups of chicken stock and stir.
  28. 28Add 1 (24-ounce) can of crushed tomatoes, 0.25 cup of granulated sugar, and salt to taste. Bring to a light boil, reduce heat to low, and simmer for 15 minutes, or until slightly thickened.
  29. 29Add 1 (24-ounce) can of crushed tomatoes, 0.25 cup of granulated sugar, and salt to taste. Bring to a light boil, reduce heat to low, and simmer for 15 minutes, or until slightly thickened.
  30. 30Add 1 (24-ounce) can of crushed tomatoes, 0.25 cup of granulated sugar, and salt to taste. Bring to a light boil, reduce heat to low, and simmer for 15 minutes, or until slightly thickened.
  31. 31Prepare the chicken: In a large bowl, whisk together 2 cups of buttermilk, 2 teaspoons of garlic powder, 1 teaspoon of ground white pepper, 1 teaspoon of ground coriander seeds, and 2.5 tablespoons of Silver Swan soy sauce. Add a touch of MSG to taste.
  32. 32Prepare the chicken: In a large bowl, whisk together 2 cups of buttermilk, 2 teaspoons of garlic powder, 1 teaspoon of ground white pepper, 1 teaspoon of ground coriander seeds, and 2.5 tablespoons of Silver Swan soy sauce. Add a touch of MSG to taste.
  33. 33Prepare the chicken: In a large bowl, whisk together 2 cups of buttermilk, 2 teaspoons of garlic powder, 1 teaspoon of ground white pepper, 1 teaspoon of ground coriander seeds, and 2.5 tablespoons of Silver Swan soy sauce. Add a touch of MSG to taste.
  34. 34Add 4 chicken drumsticks and 4 chicken thighs, toss to coat, and marinate for 5 minutes (or ideally, overnight).
  35. 35Add 4 chicken drumsticks and 4 chicken thighs, toss to coat, and marinate for 5 minutes (or ideally, overnight).
  36. 36Add 4 chicken drumsticks and 4 chicken thighs, toss to coat, and marinate for 5 minutes (or ideally, overnight).
  37. 37For the dredge, combine 2 cups of all-purpose flour, 1.5 tablespoons of kosher salt, 2 teaspoons of MSG, 1 teaspoon of ground coriander seeds, 2 teaspoons of garlic powder, and 1 teaspoon of ground white pepper.
  38. 38For the dredge, combine 2 cups of all-purpose flour, 1.5 tablespoons of kosher salt, 2 teaspoons of MSG, 1 teaspoon of ground coriander seeds, 2 teaspoons of garlic powder, and 1 teaspoon of ground white pepper.
  39. 39For the dredge, combine 2 cups of all-purpose flour, 1.5 tablespoons of kosher salt, 2 teaspoons of MSG, 1 teaspoon of ground coriander seeds, 2 teaspoons of garlic powder, and 1 teaspoon of ground white pepper.
  40. 40Whisk well. Coat the chicken by dipping into the marinade and then into the flour, pressing aggressively to adhere.
  41. 41Whisk well. Coat the chicken by dipping into the marinade and then into the flour, pressing aggressively to adhere.
  42. 42Whisk well. Coat the chicken by dipping into the marinade and then into the flour, pressing aggressively to adhere.
  43. 43Fry chicken at 350°F for 8-10 minutes, adjusting as needed to prevent overcooking.
  44. 44Fry chicken at 350°F for 8-10 minutes, adjusting as needed to prevent overcooking.
  45. 45Fry chicken at 350°F for 8-10 minutes, adjusting as needed to prevent overcooking.
  46. 46Cook the spaghetti al dente in heavily salted boiling water.
  47. 47Cook the spaghetti al dente in heavily salted boiling water.
  48. 48Cook the spaghetti al dente in heavily salted boiling water.
  49. 49To plate, add the spaghetti to a plate, followed by tomato sauce, shredded cheese, and the fried chicken (thigh and drumstick). Drizzle with the gravy.
  50. 50To plate, add the spaghetti to a plate, followed by tomato sauce, shredded cheese, and the fried chicken (thigh and drumstick). Drizzle with the gravy.
  51. 51To plate, add the spaghetti to a plate, followed by tomato sauce, shredded cheese, and the fried chicken (thigh and drumstick). Drizzle with the gravy.

Ingredients

  • 10 cloves garlic cloves peeled
  • 10 cloves garlic cloves peeled
  • 10 cloves garlic cloves peeled
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 1 cup vegetable oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons chicken fat or vegetable oil
  • 2 tablespoons chicken fat or vegetable oil
  • 2 tablespoons chicken fat or vegetable oil
  • 4 tablespoons all-purpose flour
  • 4 tablespoons all-purpose flour
  • 4 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 1 tablespoon Silver Swan soy sauce
  • 1 tablespoon Silver Swan soy sauce
  • 1 tablespoon Silver Swan soy sauce
  • 1 confetti garlic paste
  • 1 confetti garlic paste
  • 1 confetti garlic paste
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 tablespoon MSG
  • 1 tablespoon MSG
  • 1 tablespoon MSG
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 2 cups buttermilk
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground coriander seeds
  • 2.5 tablespoons Silver Swan soy sauce
  • 2.5 tablespoons Silver Swan soy sauce
  • 2.5 tablespoons Silver Swan soy sauce
  • 1 tablespoon MSG
  • 1 tablespoon MSG
  • 1 tablespoon MSG
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground coriander seeds
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground white pepper
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon onion powder
  • 1 teaspoon ground ginger powder
  • 1 teaspoon ground ginger powder
  • 1 teaspoon ground ginger powder
  • 4 drumsticks chicken drumsticks
  • 4 drumsticks chicken drumsticks
  • 4 drumsticks chicken drumsticks
  • 4 thighs chicken thighs bone-in skin-on
  • 4 thighs chicken thighs bone-in skin-on
  • 4 thighs chicken thighs bone-in skin-on
  • 1 cup fry oil
  • 1 cup fry oil
  • 1 cup fry oil
  • 0.5 pound diced smoked ham
  • 0.5 pound diced smoked ham
  • 0.5 pound diced smoked ham
  • 5 hot dogs hot dogs
  • 5 hot dogs hot dogs
  • 5 hot dogs hot dogs
  • 0.5 cup tomato paste
  • 0.5 cup tomato paste
  • 0.5 cup tomato paste
  • 1.5 cups chicken stock
  • 1.5 cups chicken stock
  • 1.5 cups chicken stock
  • 24 ounces crushed tomatoes
  • 24 ounces crushed tomatoes
  • 24 ounces crushed tomatoes
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 1 box spaghetti
  • 1 box spaghetti
  • 1 box spaghetti
  • 1 cup shredded cheese
  • 1 cup shredded cheese
  • 1 cup shredded cheese

Equipment

medium saucepanwhiskknifefine mesh strainerlarge bowlbaking sheetlarge potmeat grinder
Jollibee Chickenjoy (But Better) | Clip Recipe