Jollibee-Style Chickenjoy with Pepper Gravy

Why You’ll Love This Recipe

• Classic Jollibee-inspired flavor: citrus-soy-garlic marinated chicken with a deeply savory, peppery gravy.
• Double-dredged method builds a rugged, craggy crust that stays crisp.
• Clear timing, temperatures, and pro tips so home cooks can nail it on the first try.
• Flexible: make it spicy, air-fryer friendly, or gluten-free.

Grocery List

• Produce: Garlic (1 bulb), lemons and limes or calamansi, fresh parsley (optional)
• Dairy: Butter, evaporated milk (small can)
• Pantry: Bone-in chicken pieces, soy sauce, sugar, kosher salt, black pepper, white pepper, all-purpose flour, cornstarch, potato starch or rice flour (optional), baking powder, garlic powder, onion powder, paprika, neutral frying oil, chicken stock or broth, Worcestershire (optional), MSG (optional)

Full Ingredients

Chicken & Marinade

• 3 lb (1.4 kg) bone-in, skin-on chicken pieces (8 pieces: drumsticks and thighs preferred)
• 1/3 cup (80 ml) soy sauce
• 1/4 cup (60 ml) calamansi juice, or 2 tbsp lemon juice + 2 tbsp lime juice
• 6 cloves garlic, finely grated or minced
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1 tsp ground white pepper
• 1 cup (240 ml) cold water
• Reserve before marinating: 2 tbsp of the mixed marinade base for the wet dip

Seasoned Dredge (Dry Mix)

• 1 3/4 cups (220 g) all-purpose flour
• 3/4 cup (90 g) cornstarch
• 1/4 cup (30 g) potato starch or rice flour (optional but recommended for extra crisp)
• 2 tsp kosher salt
• 1 tsp baking powder
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp ground white pepper
• 1/2 tsp sweet paprika
• 1/2 tsp MSG (optional)

Wet Dip (for the double dredge)

• 1 cup (240 ml) ice-cold water
• 2 tbsp reserved marinade (reserved before adding chicken)
• 1/2 cup of the seasoned dredge

For Frying

• 2–3 quarts neutral oil (peanut, canola, or corn), for deep frying

Peppered Gravy

• 3 tbsp unsalted butter
• 3 tbsp reserved seasoned dredge (or all-purpose flour)
• 2 cups (480 ml) low-sodium chicken stock
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce (optional)
• 1 1/2 tsp freshly ground black pepper (adjust to taste)
• 3 tbsp evaporated milk (or half-and-half)
• Pinch of sugar
• Kosher salt to taste

Step-by-Step Instructions

Step 1: Marinate the chicken in citrus-soy-garlic

In a bowl, whisk soy sauce, citrus juice, garlic, sugar, salt, white pepper, and cold water. Important: reserve 2 tablespoons of this marinade base in a separate small container before adding the chicken (this will flavor the wet dip safely). Place chicken in a large zip-top bag or container, pour in the remaining marinade, and toss to coat. Press out air, seal, and refrigerate for at least 4 hours, ideally 8–12 hours.

Step 2: Make the seasoned dredge and wet dip

In a large bowl, whisk together the flour, cornstarch, potato starch (if using), salt, baking powder, garlic powder, onion powder, white pepper, paprika, and MSG (if using). Scoop out 1/2 cup of this dredge into a separate bowl for the wet dip, and set aside another 3 tablespoons for the gravy. For the wet dip, whisk 1 cup ice-cold water with the reserved 2 tbsp marinade, then whisk in the reserved 1/2 cup dredge until the mixture resembles thin pancake batter. Keep it cold.

Step 3: First dredge for full coverage

Remove chicken from the marinade and let excess drip off. Do not wipe completely dry; a light tackiness helps the flour adhere. Working one piece at a time, toss thoroughly in the seasoned dredge. Press flour into the skin and crevices, then shake off loose excess. Set coated pieces on a wire rack. This first coat should be even and thorough.

Step 4: Wet dip, second dredge, and rest

Dip each floured piece quickly into the cold wet batter, letting the excess drip for 2–3 seconds, then return to the dredge for a second coating. Toss and press again to create shaggy, craggy bits—the secret to that rugged, crackly Chickenjoy-style crust. Place back on the rack and rest 10 minutes to hydrate the flour while you heat the oil.

Step 5: Fry at a steady 330°F

Pour 2–3 inches of oil into a deep Dutch oven and heat to 330°F (165°C). Fry 3–4 pieces at a time without crowding, adjusting the flame to keep the oil between 320–335°F. Cook dark-meat pieces (thighs, drumsticks) for 12–15 minutes; wings for 8–10 minutes; breasts for 10–12 minutes. Turn occasionally. Target 175°F internal for dark meat, 165°F for white. Transfer to a clean wire rack, season lightly with salt, and rest 10 minutes. If needed, keep cooked pieces warm in a 250°F oven.

Step 6: Make the peppered gravy

In a saucepan over medium heat, melt butter. Sprinkle in the reserved 3 tbsp seasoned dredge and whisk to form a smooth roux; cook 1–2 minutes until lightly blond. Slowly whisk in chicken stock until smooth. Add soy sauce, Worcestershire (if using), black pepper, and a pinch of sugar. Simmer 5–7 minutes, whisking, until glossy and nappe-thick. Stir in evaporated milk, simmer 30 seconds more, then season to taste with salt and additional pepper.

Step 7: Plate and serve

Arrange the fried chicken on a platter. Serve hot with a bowl of peppered gravy on the side for dipping or drizzling. Optional: garnish with chopped parsley and lemon wedges for brightness. Enjoy immediately for maximum crunch.

Pro Tips

• For the craggiest crust, keep the wet dip icy cold and press the second dredge firmly onto the chicken.
• Use a clip-on thermometer and fry in batches to maintain 320–335°F. Heat management is key to crisp but juicy chicken.
• Resting the coated chicken 10 minutes before frying hydrates the flour and improves adhesion and texture.
• Aim for 175°F internal on dark meat for the most tender, pull-from-the-bone texture.
• If the gravy gets too thick, whisk in warm stock a tablespoon at a time to loosen.

Variations

• Spicy Chickenjoy: Add 1 tsp cayenne and 1 tsp hot paprika to the dredge; stir 1/2 tsp cayenne into the gravy.
• Gluten-Free: Replace all-purpose flour with a 1:1 mix of rice flour and fine cornstarch; skip baking powder if your blend already contains leavener.
• Air-Fryer: Lightly oil-spray the double-dredged chicken. Air-fry at 380°F for 28–32 minutes, flipping at 16 minutes, until 165–175°F internal. Spray any dry spots with oil halfway through.

Storage & Make-Ahead

Marinate chicken up to 24 hours. Dredge just before frying. Leftover fried chicken keeps 2–3 days refrigerated in an airtight container. Re-crisp on a rack at 375°F for 12–15 minutes. Gravy keeps 3–4 days; reheat gently, whisking in a splash of stock if needed.

Nutrition (per serving)

Approximate for 1 serving (2 pieces chicken + 1/3 cup gravy): 820 calories; 48 g protein; 48 g fat; 42 g carbohydrates; 2 g fiber; 1,850 mg sodium.