Found out why jollibee is so addictive

So it is said that that's the greatest fried chicken in the planet. I've never had it. I'm excited to try it. But one thing that should stand above them all is their gravy. So I'm excited for that as well. Enough talking let's get in and get some fried chicken. This is my very first time I heard so many good things about it. Let's dig in. I'm gonna start with the chicken. Wow! So the chicken is flavorful. It's seasoned all the way through. How in the world is this chicken so much better than KFC? Because it's nice tender and juicy. Extremely flavorful and flavorful all the way through. They're either brine or dry brine then because they are super juicy man. I gotta try this with the gravy. I'm just gonna go crazy here and do what you're supposed to do. Oh yeah we gotta have it like that everybody. Come on now. Wow! There's fried chicken and then there's fried chicken with the gravy. So the gravy is not very thick so it just coats the chicken nicely. But I will say this when you coat it with the gravy you gotta immediately take a bite if not it's gonna get soggy. Because the chicken is not that crispy it's very flaky and like crispiness versus a nice hard crunch. But when you mix it together with the gravy is just on another level. I also got some side dishes let's try that. Let me go for this rice everybody. Very good. Oh you can feel that adobo flavor in there which is absolutely phenomenal. Not very strong still tastes like rice. I love the little pieces of meat that they have in there. It's a good rice I enjoy this rice. Now I'm gonna try this mac and cheese which looks good. It does look like a commercial mac and cheese let's see. Super cheesy maybe a little bit too cheesy for me but nevertheless it's still good. The macaroni itself it's very very cooked so it's super soft. The texture is not my favorite check out how overcooked that is. If you pair this up with the crispiness of the chicken this should be nice. I gotta try one more side dish there's spaghetti everybody. I mean let me just show you the situation here. Here take a look at that everybody you tell me. Wait a second is there hot dogs in here? I guess you're supposed to mix it. Take a look at the spaghetti once it's mixed up that's what you get. Let's take a bite of this thing. Oh it's sweet I never had any spaghetti like this. The noodles are nicely cooked unlike the mac and cheese but it's very very sweet more on the sweeter side. It almost feels like instead of using tomato sauce they actually use ketchup. I'm not sure if that's correct or not but I think a lot of people will enjoy this it's just not for me. Now one other thing that they have here is biscuits so I wanted to try their biscuits. Oh very buttery 150 pounds of butter on this biscuit right here. Also nice and flaky beautiful crust these are addicting. I understand now why everyone loves this thing everybody. That fried chicken is so flavorful it's not only crispiness that is good most of the time when you have fried chicken the crunch is very nice and it's satisfying because of the texture. This is not just the texture this is actual flavor. I'm pretty sure I'm gonna have to dig in deep to find out exactly what they're doing in order to make this right. But let me tell you one thing that is one of the greatest fried chicken I ever had in my life and don't you forget about the gravy. Enough talking let's get cooking baby let's go. And I'm starting out with chicken thighs. Here's the thing with Jollibee they do not serve chicken breast and I definitely approve because if there's one thing that I learned about cooking chicken is that thighs and drums are always better than breast. Now as you saw there I did separate the drums from the thighs this will help them cook more evenly and one of the things I like to do is to dry brine them. When I was tasting that chicken it was flavored all the way through so I know that they're either doing a dry brine or a wet brine. For me dry brine is actually better it's less of a waste and it allows the salt to penetrate deeply in there because once it was fully seasoned into my refrigerator it goes overnight. The very next day take a look. You see this is why I love to dry brine the salt penetrated deeply in the meat and it also dried out the skin which is a plus in my book. Drier skin will get crispier that's just facts. Now here's how I'm going to be running this experiment. Since I have a big batch of fried chicken half I'll be cooking sous vide and the other half I'll be cooking straight in the oil only. I want to know if sous vide will make it better or not because after vacuum packing all of them inside of the water bath they go at 160 degrees Fahrenheit for one hour. As that was going I went ahead and started on the gravy because I absolutely love theirs. And here's what I got. I started with chicken bouillon, I'm pretty sure they're using it on their stock. To dissolve that I'd like to use my own chicken broth. So that goes right in. I first added a little bit and started mixing it so that it can dissolve easily then I added some more. Now I throw it back into the broth container because there's one special ingredient missing MSG, the king of flavor. I can definitely taste it on their gravy so I have a feeling this is non-negotiable. And by the way if you don't have chicken bouillon you can just use this chicken broth seasoning which I also think works great. So now to finish the gravy check it out. I first started with a little bit of butter, I melt that down and as soon as it started bubbling in with the all-purpose flour I went. This is one of the steps that I believe makes a gravy great and that is to cook the flour all the way through without letting it burn. I don't want it to make a dark roux, I want it to be nice and blonde and golden. I believe for this gravy it makes it better. As soon as it started smelling like pie dough in with the chicken broth I went. Now you want to whisk until everything thickens up and under medium-high heat it takes no time at all. Now here's the thing with this roux you don't have to use all of it you can actually make this in advance and just use what you need. I'm actually saving a little bit as I made too much. Next I threw in some more chicken broth mix and started to whisk it. And here's where saving a little bit of roux will go a long way because now you can completely control the thickness, add all of the chicken stock you have and if it's still a little bit thin you can add some more roux and let the whole thing dissolve. You can literally get it as thick as you want. I didn't want mine too thick as the one I had over there in Jollibee was kind of runny. What I was looking for was this if I can run my finger through a spoon and that line stays straight without going down I was happy. Now taste your gravy and add salt if needed. Mine didn't need anything because I'll tell you one thing friends this is delicious and I can have it by itself seriously. But now it's time to fry up some chicken and here's what I got for the wet mix. I started with 75 grams of AP flour, followed by 125 grams of potato starch, 100 grams of buttermilk, 30 grams of liquid egg whites and 130 of cold seltzer. Now mix everything well but don't use a whisk do the folding technique it's supposed to be better. You will have some lumps like this and it's totally fine. However we're not done add a tiny bit of salt mix that and leave it aside. Now for the dry mix go ahead and add all of these ingredients into the bowl mix that real well and there you have it. Now by this time my sous vide chicken was fully cooked so I went ahead and open up the bag and check it out. Here you can really see the differences between them the ones that was cooked sous vide and the ones that are still raw and dry brined. To get them both ready is pretty simple we first go in with the wet mix followed by the dry mix. Make sure to shake any excess because you got to repeat the process with all of them as once they're done they are now ready to be fried. And here's the important thing we're going to double fry them first at 300 degrees fahrenheit and the second fried at 400. And instead of using regular oil I'm going to be using wagyu fat as I have a feeling it will turn out fantastic. Because I know exactly what you're thinking my chickens don't look that good right now but watch this. All right everybody in here we got our beautiful feast gentlemen we got some chicken in the house. Yeah is that from that place? That's correct Jollibee. So we only have one and it's kind of far but this is this guy's favorite place to go. I don't mind the drive because that's some really good chicken right there. With that being said you know what it tastes like you don't it's your first time. Yes. They just saw me having it for the first time had an incredible experience I brought it for you to try Fefe because then I want you to compare it with mine. But nevertheless let's go for it. A little bit of gravy there. Is this an important part of the Jollibee experience? You have to. You have to have it. Cheers. Cheers. This is some good chicken. If you guys like Kentucky this is like Kentucky on steroids. Yes it's so much better than Kentucky fried chicken everybody seriously. This is nice and light like a light crisp on it. Yeah. I love the gravy too the gravy is not like stop your heart like you normally have it like fattening it's actually nice and light it meshes a lot better with the chicken. I'm enjoying this a lot. It's a classic if you've never had Jollibee I say we all recommend. Oh yeah 100%. All right let's try this one right here okay. Tell me everything you're feeling it because I want to know and obviously I got my gravy here as well please give me your honest opinion here I need to know. All right cheers everybody. Cheers. Cheers. Look at the Jollibee lover. What happened Jollibee lover? I don't have words. I'm sorry it's so crispy and juicy at the same time. I'm sorry Jollibee. No don't say that. Jollibee is great no no no don't get me wrong. What do you think Fefe? How can you explain the differences? Everything is different. The crust is different, the fry feels different, the chicken itself feels different, feels more tender, feels more juicy. I think the main difference here is the gravy. The flavor on that gravy is just times a thousand. It's so much more flavor and so much more I feel fattiness in that gravy than in the Jollibee one. I'm a big fan of that. I couldn't agree more. And I don't think Jollibee is dry brining their chicken overnight. It makes a huge difference because you see the flavor it's like all the way through. Obviously it's a little bit more steps and you're not going to be frying chicken at home all the time everybody. So when you do it it must be special. So this is the traditional version it was cooked raw. Now this one right here was actually done sous-vide first. So I want to know if it's worth doing sous-vide or not. All right let's go for it let's see if sous-vide is worth it. Cheers everybody. Cheers. How is it? It's worth it. Oh that's juicy man. So much juicier. Wow that's crazy juicier. How much difference is it for you guys? I think you messed up you're gonna have to make this every day. I don't want to drive anymore. It's a lot of work but once in a while maybe it's something special. It's so soft so tender and I like the crust similar to the previous one maybe not as crunchy but oh my god I'm in love with the chicken. Frying chicken at home is already a process. Yeah. So if you're gonna do it just do it like this. Doesn't matter if you do it with sous-vide or not. I would recommend doing it sous-vide because it's juicier but either or however you like it just make them like this. It doesn't matter which one you prefer to do everybody either one is going to be phenomenal but shout out to Jollibee that's a great chicken. Oh yeah. I absolutely love that it's very delicious it's very flavorful but if you're gonna do it at home try it like this you will not regret it. We agree? We agree 100%. I hope you guys enjoyed this video if you did hit that thumbs up. If you're not a subscriber be sure to subscribe and we'll see you guys on the next one. Take care everybody. Bye-bye.