It’s going to be a chickenJOY to take on Jollibee with the perfect homemade fried chicken.
10 cloves garlic
1 cup (237ml) vegetable oil
2 tablespoon (28g) butter
2 tablespoon (28g) chicken fat
4 tablespoons (43g) AP flour
2 cups (473ml) chicken stock
1-2 tablespoon (29g) Silver Swan soy sauce
1/2 teaspoon (3g) MSG - optional
salt to taste
1/2 lb (227g) smoked ham
5 homemade hot dogs, diced into coins
5 cloves garlic, minced
1/2 cup (118g) tomato paste
1.5 cup (355ml) chicken or pork stock
24 oz (680g) can of crushed tomatoes
1/4 cup (54g) granulated sugar
Salt to taste
1lb (474g) dried spaghetti
Grated cheddar cheese for garnish
2 cups (473ml) buttermilk
2 teaspoons (5g) garlic powder
1 teaspoon (2g) white pepper
1 teaspoon (>1g) ground coriander
2.5 tablespoons (36g) Silver Swan soy sauce
Pinch of MSG (Optional)
4 chicken drumsticks
4 chicken thighs
2.5 cups (375g) of all-purpose flour
1.5 tablespoon (14g) kosher salt
2 teaspoons (12g) MSG
1 teaspoon (1g) ground coriander seeds
2 teaspoons (8g) garlic powder
1 teaspoon (4g) ground white pepper
1/4 teaspoon (1g) onion powder
1 teaspoon (1g) ginger
Vegetable oil to fry
In a medium sauce pot, add whole unsliced garlic and vegetable oil. Set over medium heat, and cook for 5 - 7 minutes, stirring occasionally, or until the garlic turns golden brown and soft.
Strain the oil out and reserve. Press garlic with the flat side of your knife and continuously chop until you get a paste and reserve.
In a separate sauce pot, add butter, chicken fat (or vegetable oil), and set over medium heat; once butter melts, whisk in flour and let it cook for 45 seconds, stirring occasionally. Next, whisk in chicken stock, continuously stirring until thickens to a light sauce, then remove from heat.
Add soy sauce, MSG, garlic paste, and season with salt to taste. Pass your gravy through a fine mesh strainer and reserve warm.
In a sauce pot, add enough vegetable oil to coat the bottom of the pan, and heat over medium heat; once the oil is hot, add ham and sausage, cook until starting to brown, and lower heat to medium.
Next, add garlic, and once fragrant for about 30 seconds, cook and stir for about one minute, then add in chicken stock along with crushed tomatoes and sugar.
Bring that to a boil, reduce the heat to a simmer and let it reduce for 15 min or until slightly thickened—season with salt to taste.
Cook spaghetti according to package instructions and drain.
In a medium-size bowl, add buttermilk, garlic powder, white pepper, ground coriander, soy sauce, and MSG—whisk to combine.
In a medium size receptacle, mix all the ingredients. Reserve.
Add your chicken to the marinade, toss to coat, and marinate for 5 minutes at room temperature or in the fridge overnight.
Frying - Dip your hand into your marinade and flick small dots into your flour. Stir that in and repeat a couple of times.
Pull your chicken out of the marinade in batches and toss it into the dredge to coat; make sure to dredge under the skin and press it aggressively to adhere a layer on every piece. Repeat with the rest of the chicken.
Fill a heavy bottom pot halfway, at least 2” deep, with vegetable oil and heat to 350F. Fry your chicken for 8 - 10 minutes in batches or until the internal temperature, reads 165F. Remove and place on a baking sheet with a wire rack.
Assembly - Add spaghetti to your plate, followed by your tomato sauce and cheddar cheese for garnish—two or three pieces of fried chicken and a side of gravy.