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 joy 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.
When preparing the chicken, to avoid the crispy tasty outside and bloody raw inside, prick each chicken until it reach the bones with a bamboo stick or a toothpick 3 to 5 times before frying it. And if you can’t find five spice powder, you can make your own by combining equal amounts of ground anise, ground black peppercorns, ground cinnamon, ground cloves and ground fennel seeds. Mix them thoroughly or shake them in a bottle until well mixed. Make sure you don’t use too much five spice powder, start using only 1/4 teaspoon. If that is not enough for your taste, then make it 1/2 teaspoon. Too much of it will ruin the taste.
The Irresistible Charm of Chicken Joy
The delight of biting into a piece of crispy, flavorful fried chicken is unparalleled. For Filipinos, this iconic fried chicken stands out as the ultimate fried chicken experience. This iconic dish, popularized by Jollibee, has become a culinary symbol in the Philippines. What sets it apart is not only its taste but also the crunch of its perfectly cooked skin and the inviting aroma that precedes every bite. While the original recipe remains a closely guarded secret, this homemade version aims to capture the essence of the popular fried chicken with simplicity and precision.
The Secret Behind the Perfect Crunch
Achieving the perfect fried chicken involves more than just following a recipe; it’s about mastering a few key techniques. One common issue when frying chicken is getting a crispy exterior while the inside remains undercooked. To avoid this, prick each piece of chicken with a bamboo stick or a toothpick three to five times before frying. This ensures even cooking throughout the meat, allowing the flavors to penetrate deep into the flesh.
Crafting Your Own Five Spice Powder
Five spice powder is a crucial ingredient in this recipe, adding a unique blend of flavors that elevate the dish. If you can’t find this spice blend in stores, you can easily make your own. Combine equal amounts of ground anise, black peppercorns, cinnamon, cloves, and fennel seeds. Mix them thoroughly until well blended. Start with 1/4 teaspoon in your breading mixture; you can always add more if needed, but be cautious, as too much can overpower the dish.
Simple Ingredients, Big Flavor
One of the beauties of this chicken dish is its simplicity. Too many ingredients can sometimes muddle the flavors, but this recipe sticks to the basics, ensuring a clean and delicious taste. Begin by seasoning the chicken pieces in a bowl with salt and pepper. Press and rub the seasoning into the chicken to ensure an even coating.
Creating the Perfect Breading
The breading mixture is where the magic happens. In a mixing bowl, combine flour, cornstarch, five spice powder, garlic powder, and salt. Stir these dry ingredients with a fork until they are evenly mixed. This blend creates the signature crispy coating that makes it so addictive.
Frying to Perfection
Heat the oil in a deep fryer or a deep frying pan to about 175°C. This temperature is crucial for achieving that golden, crispy exterior without burning the chicken. Coat each piece of chicken thoroughly with the breading mixture, ensuring to get the mixture under the skin as well. Press the breading onto the chicken and shake off any excess before placing it in the fryer.
Tips for Crispiness
Avoid overcrowding the fryer; this is key to maintaining the crispiness of the chicken. Depending on the size of your fryer and the chicken pieces, fry four to five pieces at a time. Cook them for about 15 to 20 minutes on medium heat. The result should be a beautifully golden and crispy chicken that is cooked through and through.
Draining and Serving
Once fried, place the chicken on a paper towel or a rack to drain any excess oil. This step is essential to keep the chicken from becoming greasy and to preserve its crispiness. Serve your fried chicken with your favorite gravy and enjoy the fruits of your labor.
A Bite of History
Fried chicken has a rich history, with variations found all over the world. The American South is famous for its fried chicken, but the Filipino fried chicken has carved out its own place in the pantheon of great fried chicken recipes. Jollibee, the beloved Filipino fast-food chain, introduced chicken joy in the 1980s. Its immediate success made it a staple in Filipino households and beyond. The combination of juicy meat, crispy skin, and a unique blend of spices has made it a favorite comfort food for many.
Enjoying the Experience
Making chicken joy at home is not just about the end result; it’s about the experience of cooking and savoring each bite. The simplicity of the recipe allows for an appreciation of each ingredient and technique. Whether you’re a seasoned cook or a novice in the kitchen, this recipe offers a delightful culinary adventure that pays homage to a beloved Filipino classic. Enjoy the process and the delicious reward that comes with it.
How to Cook Chicken Joy
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.
Pham
Hello po, i want to try this recipe because my husband is a big fan of jollibee chicken joy. May I ask po, ano po yung 5 spice powder? Same po ba sya ng chinese 5 spice powder? i was looking at the grocery store and the only 5 spice powder available is the chinese 5 spice powder. Please help po. Im overseas po. Thank you.
Manny
Hi Pham, Yes that’s it. It’s the Chinese 5 spice powder.
Pham
Thank you po sa reply 😊😊😊
Mumtaz
Hi Sir, just wondering for five spice, is it anise or star anise? I’m unfamiliar with this spice. Thanks sir.
Manny
Hi Mumtaz, it’s ground anise not star anise.
Sharina Cablao
Hi, i would like to ask how many salt to use per kilo of chicken? Thanks
Manny
Hi Sharina, it depends on your preference. But you can start on 1 tsp of salt per kilo..
meatrice
I don’t have all purpose flour is it okay to use only starch?
Manny
Hi Meatrice, you can use cornstarch instead of flour.
Xer
Do you have the recipe for the gravies?
Jolibee and KFC? Thanks
Manny
Hi Xer, as of now I don’t have any recipe for the gravy. Maybe soon I’ll include it in this recipe.
MAYETTE
Manny,
I noticed that you are using egg yolk and fresh milk in your ingredients. How many egg yolks are used and how much fresh milk shall we add?
Manny
Hi Mayette, there is no egg yolk or fresh milk listed on the recipe.
Yvaine
Hi po, ask ko lang if instead of using all purpose flour and five spice powder can I use the spicy breading mixture
Manny
Hi Yvaine, using premix breading like a spicy breading will not be the same as the ingredients in this recipe.
Rea
Can I use rice flour. Because this recipe never specify what type of flour can be use
Manny
Hi Rea,
I’m not sure what will happen if you use rice flour but I think rice flour is used in making Korean fried chicken. This recipe is using all-purpose flour which is wheat flour.
Enrico Fernandez
Hi sir, I love to cook than to play basketball 😄. Just want to know if I can use air fryer on your chicken recipe. Thanks
Manny
Hi Enrico, I think you can use the air fryer because the concept of cooking is like baking. You can also bake this chicken recipe.
Manny
Hi Janice,
Yes you can bake it in the oven. You need a baking dish and put some oil in it. Then put the breaded chicken on the baking dish and bake it in a preheated oven 350°F for 30 minutes. Then turn pieces over and bake for another 30 minutes.
Janice
Can I bake the chicken in the oven instead of deep frying? Thanks.
Manny
Thanks Linda for your comment.
Linda
Yes you can’t use the ordinary pressure cooker to fry your chicken. Better use a frying pan.
Tots
Hi sir! I’m a big fan of PanlasangPinoy Recipes. I was afryman in Jollibee before pero hindi ko alam ang secret recipes nila kaya ako napadpad dito. I understand this recipe is just the immitation of original recipe, I’m just wondering if I can use a typical pressure cooker na ginagamit sa bahay to cook this? I’ll wait for your response! Thank you!
Manny
Hi Tots,
Never use an ordinary pressure cooker for frying. It’s very dangerous. The reason is, the temperature of boiling oil is higher than water which will melt the gasket. The pressure cooker might burst.
Lito
Hi Ken,When i fried a chicken i used egg yolk ,fresh milk,corn starch,flour,salt and pepper,and little bit of brown sugar, five spice powder,powdered chicken broth.The same procedure as of Benjo’s,Just try it okay?
Manny
Hi Ken,
I think the store bought spice powder is different from the homemade one. Try the store bought spice powder and experiment. Honestly this is not the exact recipe of chicken joy because that is their trade secret. This is just an imitation.
Ken segun
Hi Sir! I was just wondering po if iba iba po ba yung timpla ng mg store bought five spice powder? Kasi po I tried your technique! Okay naman po sa texture pero problem ko po is di ko po sure kung ito po ba dapat lasa (masarap naman po pero parang di malapit sa jollibee). Is the taste po ba nung expected fried chicken niyo is medyo malasa nung sa jollibee? Baka po kasi nasa five spice ko po baka iba yung timpla! Love your posts sir lalo na yung kare kare!
marisol tomaneng
panlasang pinoy im your follower and i would like to learn and try ur dishes. can you pls give me ur mini ecook book. tnx and more power
Manny
@marisol tomaneng
Hi, just follow the yellow arrow above that says “Download now! Click here!” and submit your email then follow the procedure on how to get your ebook.