Chicken Joy Recipe (Jollibee Style)

Chicken joy is I think the most popular fried chicken in the Philippines. Not just the taste that captured the palate of Pinoys but also the crispy chicken skin and the aroma is what makes it number one. Since the original recipe is top secret, who knows what is the real recipe? There are many chicken recipes you can find but most of them have a lot of ingredients that I think might spoil the dish. The great thing about this homemade fried chicken recipe here is the simplicity. Sometimes simple ingredients makes the dishes tastier.

Chicken Joy: Unlocking the Secret to a Crispy, Golden Crust

I’ll never forget the first time I had chicken joy as a kid. My cousin, Tito Boy, brought it home from Jollibee after a long day of family errands. The aroma hit me before he even opened the box, and as soon as I took that first bite, it was love at first crunch. The crispy, golden skin with its seasoned perfection, and the juicy, tender meat inside—no wonder it’s become a Filipino favorite.

Fast forward to today, and while Jollibee’s original recipe remains a closely guarded secret, my Tita Sally and I have spent countless afternoons trying to recreate it. After many kitchen experiments and family taste tests, we found that simplicity is the key to capturing the essence of this iconic fried chicken. It’s about getting the perfect balance of seasoning and crispiness without overcomplicating the dish with too many ingredients.

The Secret to Crispy, Golden Perfection of Chicken Joy

One thing my uncle always stressed when making fried chicken was to prick each piece with a toothpick or bamboo skewer before frying. I’ll admit, I thought it was an odd technique at first, but it turns out to be a game changer. Pricking the chicken ensures that it cooks evenly all the way through. There’s nothing worse than biting into a perfectly crispy exterior only to discover the inside is still undercooked. This little trick allows the heat to penetrate deep into the meat, resulting in perfectly cooked chicken every time.

Another tip I learned from Tita Sally is to avoid overcrowding the fryer. No matter how eager you are to get all the chicken fried at once, resist the temptation. Frying in smaller batches allows each piece to crisp up beautifully without becoming soggy. We learned that the hard way after a few too many soggy batches!

A Simple But Flavorful Breading

Now, let’s talk about the breading. While some versions of fried chicken have complicated batters, this homemade version keeps things simple yet delicious. A blend of flour and cornstarch is at the heart of it, creating that light yet crunchy texture. The addition of five-spice powder gives the chicken a subtle but distinct flavor that elevates it from just any fried chicken to something truly special.

If you don’t have five-spice powder in your pantry, don’t worry. You can easily make your own by combining equal parts ground anise, black pepper, cinnamon, cloves, and fennel seeds. But be cautious—too much five-spice can overpower the dish, so I’d recommend starting with just a quarter teaspoon and adjusting to taste from there. That balance is key.

The Frying Process

When it comes to frying, achieving the right temperature is crucial. My sister, Maricel, learned this the hard way during a fiesta in Batangas. She fried a batch of chicken that looked perfect on the outside, but after biting into it, we discovered it was raw inside! That’s why it’s important to heat your oil to about 175°C and keep the flame on medium heat throughout the cooking process. This ensures the chicken cooks evenly without burning the exterior too quickly.

The cooking time can vary slightly depending on the size of your chicken pieces, but around 15 to 20 minutes should do the trick. Just keep an eye on that golden brown color and use your nose—the delicious fried chicken smell will let you know when it’s just right.

A Taste of Nostalgia

Chicken joy holds a special place in many Filipino hearts, not just because of its taste, but because of the memories it brings back. For me, it’s the comfort of sharing a meal with my family during Sunday lunches, passing around plates of crispy fried chicken, and of course, fighting over the crispiest piece of skin.

Fried chicken has a long history in the Philippines, with influences from American and Asian cooking techniques merging into something uniquely Filipino. In fact, it’s said that the American soldiers who were stationed in the Philippines during the early 20th century introduced the concept of fried chicken. Over time, Filipinos have adapted it with their own twists, from the choice of spices to the breading technique. And now, thanks to Jollibee, this iconic fried chicken has become a true cultural icon.

The Perfect Companion: Gravy

And what’s fried chicken without gravy? One thing I love about Jollibee’s chicken joy is that it always comes with a side of gravy, and trust me, it’s not just any gravy. There’s something about the creamy, savory sauce that pairs so well with the chicken. At home, we always whip up a quick gravy from scratch to go along with our homemade fried chicken. It’s the perfect finishing touch.

Enjoying Chicken Joy at Home

This homemade version is not only easy to make, but it also brings a little bit of that Jollibee magic into your kitchen. Every time I fry up a batch, I’m reminded of those family moments and the joy that simple, delicious food can bring. So, whether you’re cooking it for a Sunday family meal or just craving that crispy, flavorful fried chicken, this recipe is sure to hit the spot. Serve it with a generous side of gravy, and you’ve got yourself a dish that will leave everyone asking for seconds.

So go ahead, give it a try! And as my Tita Sally always says, “The best recipes are the ones you make with love and a little bit of nostalgia.” Enjoy!

Print Recipe

5 from 3 votes

How to Cook Chicken Joy

Chicken Joy is a beloved Filipino fried chicken known for its crispy, golden skin and juicy, flavorful meat that captures the heart of comfort food lovers everywhere.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Chicken Recipe

Cuisine: Filipino

Keyword: chicken joy, chickenjoy, jollibee style

Servings: 12 Servings

Calories: 598kcal

Author: Manny

Equipment

• deep fryer or frying pan

Ingredients

• 2 kilos chicken your choice cuts
• salt and pepper
• cooking oil for deep frying

For the breading:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1/2 tsp. five spice powder or ngohiong powder
• 1 Tbsp. garlic powder
• 1 tsp. fine salt adjust if necessary

Instructions

How to Cook Chicken Joy:

• Put the chicken pieces in a bowl and season with salt and pepper. Rub and press each chicken with the salt and pepper so all the pieces is evenly coated.
• Next, to make the breading, in a mixing bowl, combine flour, cornstarch, five spice powder, garlic powder and salt.
• Stir the dry ingredients using a fork until all the ingredients are evenly mixed.
• Heat the oil in the deep fryer or deep frying pan for about 175°C.
• Coat a piece of chicken with the breading inside and out. Coat underneath the skin as well.
• Do it by pressing each chicken with the breading then shake off excess breading and fry it.
• Depending on the size of your fryer and the size of your chicken, you can put 4 to 5 pieces per batch.
• Just don't overcrowd the fryer to avoid the fried chicken to become soggy and loose it's crispiness.
• Cook it for about 15 to 20 minutes in medium fire.
• Put the chicken in a paper towel or a rack to drain the excess oil.
• Serve with your favorite gravy. Enjoy!

Video

Notes

Cooking Tips:

Ensuring Even Cooking

To avoid a crispy exterior with a raw interior, prick each chicken piece with a bamboo stick or toothpick three to five times before frying. This allows the heat to penetrate evenly, ensuring the meat is thoroughly cooked. Properly cooked chicken not only tastes better but is also safer to eat.

Perfecting the Breading

Mix your breading ingredients thoroughly to ensure an even coating on each piece of chicken. Press the breading firmly onto the chicken and shake off any excess before frying. This technique ensures a consistent, crispy texture that adheres well to the chicken.

Maintaining Crispiness

Avoid overcrowding the fryer to keep the chicken from becoming soggy. Frying four to five pieces at a time ensures each piece cooks evenly and maintains its crunch. Once fried, place the chicken on a paper towel or rack to drain excess oil and preserve its crispiness.