Jollibee Honey Garlic Chicken Copycat
Gideon General cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Blak Rabbit on SeeMeCook
Crispy brined chicken is fried until cooked through, then brushed with a buttery honey-garlic sauce. Serve with steamed white rice.
- Time
- 14 hours 30 minutes
- Cuisine
- Southeast Asian
Ingredients
Chicken and brine
- 400 g
- 480 g
- 710 g
- 70 g
- 20 g
- 13 g
- 1 g
Breading and frying
- 250 g
- 1.81 kg
Sauce
- 115 g
- 5 g
- 115 g
- 6 g
- 16 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 4.03 kg before cooking, which is about 1.01 kg per serving.
Steps
Dissolve the kosher salt, sugar, and optional cayenne pepper in 1 cup hot water, stirring until fully dissolved. If using iodized salt instead of kosher salt, use half the stated salt amount.
Add 2 cups cold water and the bay leaves. Make sure the brine is no longer hot before adding the chicken.
Add the drumsticks and thighs to the brine, cover, and refrigerate overnight.
Preheat the deep-frying oil to 350°F (180 °C) (175°C (350 °F)).
Remove each piece of chicken straight from the brine and coat it in the plain flour. Toss each piece 12 times and press the flour firmly onto the chicken.
Let the coated chicken rest for 10 minutes.
Fry the chicken at 350°F (180 °C) (175°C (350 °F)) for 12–15 minutes, or until its internal temperature reaches 165°F (74 °C) (74°C (165 °F)).
For the sauce, melt half the stick of butter with the cooking oil in a pan over low heat.
Add the minced garlic and cook for 1–2 minutes, taking care not to burn it. Season with the sauce's portion of kosher salt.
Add the paprika, chili flakes, soy sauce, and honey. Cook over low heat for 2 minutes.
Turn off the heat. Add the remaining cold butter, cut into cubes, and stir until it has melted and emulsified into a smooth, glossy sauce.
Brush the sauce over the fried chicken and serve. The source recommends pairing it with steamed white rice.
Notes
The source lists 8 cups of oil for deep-frying; the amount absorbed by the chicken is not specified. It recommends serving with steamed white rice but does not give a rice quantity. The transcript says to cook the sauce ingredients briefly after adding them, while the written recipe specifies 2 minutes over low heat; the written method is followed here.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 5012
- Protein
- 64 g
- Carbs
- 82 g
- Fat
- 501 g
- Fiber
- 5 g
Where the calories come from
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