Jollibee-Style Fried Chicken with Adobo Rice & Gravy❤️
Instructions
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1. Brine the Chicken
1. Combine water, salt, garlic powder, and Italian seasoning in a bowl.
2. Add chicken and brine for at least 30 minutes.
3. Remove chicken, pat dry.
4. Season chicken with 1 tbsp vinegar and garlic powder. Set aside.
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2. Make the Dry Mixture
Mix well:
• 1 cup flour
• ½ cup cornstarch
• Garlic powder
• Paprika
• Chili powder
• Black pepper
• Salt
• 1 tsp baking soda
👉 Set aside ½ cup of the dry mixture for the wet batter.
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3. Make the Wet Batter
Mix together:
• ½ cup seasoned dry mixture
• 1 egg
• 1 tbsp vinegar
• 1 cup cold water
Mix until smooth.
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4. Coat the Chicken (Dry → Wet → Dry)
1. Place the remaining dry mixture in a deep Tupperware or container with a lid.
2. Add chicken, cover, and shake well until fully coated.
3. Dip chicken into the wet batter.
4. Return chicken to the dry mixture, cover, and shake again until evenly coated.
5. Press extra flour if needed.
6. Let coated chicken rest for 5–10 minutes before frying.
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5. Fry the Chicken
1. Heat oil over medium heat.
2. Fry chicken for 12–15 minutes, turning occasionally, until golden brown and cooked through.
3. Drain on paper towels.
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Adobo Rice (No Sauté Method)
1. Wash rice as usual.
2. In a rice cooker or pot, combine all ingredients:
rice, garlic, soy sauce, black pepper, bay leaves, vinegar, and optional brown sugar.
3. Add water as you normally would for cooking rice.
4. Mix gently.
5. Cook rice as usual.
6. Remove bay leaves before serving.
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Gravy
1. Melt butter in a pan.
2. Add flour and stir until smooth.
3. Slowly add broth while stirring.
4. Add garlic powder, onion powder, and black pepper.
5. Add a little heavy cream and soy sauce.
6. Cook until thick and smooth.
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Serve with love ❤️
Crispy fried chicken, adobo rice, and gravy.
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From my experience recreating this Jollibee-style fried chicken at home, the brining step truly makes a huge difference in achieving juicy, tender chicken inside with a perfectly crispy exterior. I usually brine it for at least 30 minutes, sometimes up to an hour if time permits, to allow the salt and garlic seasoning to penetrate deeply. When preparing the dry and wet batters, combining cornstarch with flour and adding spices like paprika, chili powder, and baking soda provides excellent crunch and flavor. The triple coating method (dry → wet → dry) is key to locking in that crunchy texture after frying, so don’t skip the shaking and resting time before frying. For the adobo rice, I love the simplicity of the no-sauté method where everything goes into the rice cooker at once. Using soy sauce, vinegar, garlic, bay leaves, and a touch of brown sugar creates a perfectly balanced rice that complements the fried chicken wonderfully. Just remember to remove the bay leaves before serving. The homemade gravy elevates the meal with its creamy, savory taste. Melting butter and adding flour slowly while whisking prevents lumps, and incorporating broth, garlic, onion powders, heavy cream, and soy sauce balances richness with umami. I often simmer the gravy while gently stirring until it coats the back of a spoon. Serving this meal with love is the final touch—freshly fried chicken hot from the pan, fragrant adobo rice, and smooth gravy make for a satisfying, hearty dinner reminiscent of Jollibee’s favorite comfort foods. It’s a fun recipe to try at home that brings Filipino flavors straight to your kitchen!