Guga’s Jollibee Fried Chicken Addiction... is INSANE

0:00 Is that a coke spoon?

0:02 That's a coke spoon.

0:03 Is it a my is a Miami?

0:04 Say hello to my little friend.

0:06 I'm going to make fried chicken and waffles.

0:09 Oh.

0:09 Uh, one of my old favorite dishes.

0:11 Are you going to bring it here?

0:14 Yeah.

0:16 No, I I was How was I not there then?

0:19 Cuz you stayed to make a beep.

0:21 Oh, that didn't work out.

0:24 Goog is not a fan of chicken.

0:25 I mean, why would he be?

0:26 He's the king of steaks on YouTube.

0:28 But what if I told you there's one

0:30 chicken dish that could flip his world upside down?

0:34 Not just any chicken.

0:35 Filipino fried chicken.

0:37 Oh, you already know.

0:38 It's Jollibee, baby.

0:40 Make sure you watch to the end of the video

0:42 because I'm going to make me some fried chicken and waffles.

0:45 Also, shout out to my amazing patron Matt W.

0:47 You said that that's the greatest fried chicken in the planet.

0:51 I've never had it.

0:52 I'm excited to try it.

0:53 But one thing that should stand above them all is their gravy.

0:57 So, I'm excited for that as well.

0:58 Enough talking.

0:59 Let's get in and get some fried chicken.

1:01 Is this Is this in Miami?

1:03 Uh, I'm going to assume so.

1:04 Yeah.

1:07 Oh, this is suvid everything.

1:10 Yes.

1:11 This is my very first time.

1:12 I heard so many good things about it.

1:14 Let's dig in.

1:14 I'm going start with the chicken.

1:18 Wow.

1:19 So, the chicken is flavorful.

1:20 It's seasoned all the way through.

1:22 How in the world is this chicken so much better than KFC?

1:25 cuz it's nice, tender, and juicy.

1:28 Extremely flavorful and flavorful all the way through their

1:31 Yeah.

1:31 But KFC used to be like that.

1:34 Yeah.

1:34 Yeah.

1:34 You know what happened?

1:36 __] big big businesses sucking out every bit of profit,

1:39 cost cutting, all that[ __] Did you see how Starbucks coffee is filled

1:44 with like paint thinners and all sorts of crap?

1:46 Not surprised.

1:47 __] sucks.

1:48 Super juicy, man.

1:50 Got to try this with the gravy.

1:52 I'm just going to go crazy here and do what you're supposed

1:55 I'm a believer in this now.

1:57 Yeah.

1:57 We got to have it like that.

1:59 Everybody,

1:59 did we even go to Jollibee?

2:01 Yeah.

2:01 I I went to the Times Square one and brought it to you.

2:05 And you ate it right there.

2:07 Oh, you have to do it again.

2:09 Oh, wow.

2:12 There's fried chicken and then there's fried chicken with the gravy.

2:15 So, the gravy is not very thick.

2:17 So, it just coats the chicken nicely.

2:19 But I will say this, when you coat it with the gravy,

2:21 you got to immediately take a bite.

2:22 If not, it's going to get soggy because the chicken is not that crispy.

2:26 It's very flaky and like crispiness versus a nice hard crunch.

2:30 But when you mix it together with the gravy is just on another level.

2:35 I also got some side dishes.

2:36 Let's try that.

2:36 Let me go for this rice, everybody.

2:40 Very good.

2:40 Oh, you can feel that adobo flavor in there, which is absolutely phenomenal.

2:45 Not very strong.

2:46 Still tastes like rice.

2:47 Nothing wrong with that.

2:47 the little pieces of meat that they have in there.

2:49 It's a good rice.

2:50 I enjoy this rice.

2:51 Now, I want to try this mac and cheese, which looks good.

2:54 It does look like a commercial mac and I love commercial mac and cheese.

2:58 I don't care what anyone says.

2:59 I get a headache, though.

3:00 Yeah.

3:00 Worth it.

3:01 Worth it.

3:02 Cheese.

3:02 Let's see.

3:05 M.

3:06 Super cheesy.

3:07 Maybe a little bit too cheesy for me, but it's still good.

3:11 The macaroni itself, it's very, very cooked, so it's super soft.

3:15 The texture is not my favorite.

3:16 Check it out.

3:17 how overcooked that is.

3:18 If you pair this up with the crispiness of the chicken, this should be nice.

3:21 I got to try one more side dish.

3:23 They're spaghetti, everybody.

3:24 I mean, let me just

3:25 This one you weren't a fan of.

3:26 This is Isn't it sweet?

3:28 Very, very sweet.

3:28 I don't like that.

3:29 Let's show you the situation here.

3:31 I mean, take a look at that, everybody.

3:33 You tell me.

3:34 Wait a second.

3:35 Is there hot dogs in here?

3:37 Yes, there is.

3:37 You're supposed to mix it.

3:39 Take a look at this spaghetti.

3:40 Once it's mixed up, that's what you get.

3:42 He's not going to like it.

3:45 Oh, it's sweet.

3:46 I never had any spaghetti like this.

3:48 The noodles are nicely cooked unlike the mac and cheese,

3:52 but it's very, very sweet.

3:54 More on the sweeter side.

3:55 And that is because there is bananas in their tomato sauce.

3:59 Philippines bananas are very popular out there.

4:04 Yeah.

4:04 How we get rid of these bananas?

4:06 Almost feels like instead of using tomato sauce, they actually use ketchup.

4:10 I'm not sure if that's correct or not,

4:11 but I think a lot of people will enjoy this.

4:13 It's just not for me.

4:14 Now, one other thing we have here is biscuits.

4:18 Biscuits.

4:18 I wanted to try their biscuits.

4:22 Oh, very buttery.

4:23 150 lbs of butter on this biscuit right here.

4:25 Also nice and flaky.

4:27 Beautiful crust.

4:28 These are addicting.

4:29 I understand now why everyone loves this thing, everybody.

4:32 That fried chicken is so flavorful.

4:35 It's not only crispiness that is good.

4:37 Most of the time when you have fried chicken, the crunch is very nice.

4:40 And

4:40 are you going to make fried chicken at the end of this video?

4:44 Oh, you are.

4:47 I'm going to make uh fried chicken and waffles.

4:50 Oh.

4:50 Uh one of my old favorite dishes.

4:51 Are you going to bring it here?

4:55 Yeah.

5:01 He's not going to bring here the texture.

5:03 This is not just a texture.

5:04 This is actual flavor.

5:06 I'm pretty sure I'm going to have to You saw that dude, the staff.

5:09 Was that Fay?

5:10 Oh, no.

5:10 No.

5:10 But the guy working at Jollibee was looking at Google like, "There's a googa.

5:14 It's a googa."

5:15 It's satisfying because of the texture.

5:17 This is not just the texture.

5:18 This is actually You see, you see that guy?

5:20 He's like, "Oh, that's Google flavor." I'm pretty sure I'm going to have to dig

5:24 in deep to find out exactly what they're doing in order to make this, right?

5:28 But I tell you one thing.

5:30 Oh, you got a lot of uh well versions of this that you can listen.

5:35 There are a few, in my opinion,

5:37 a few simple principles to make excellent fried chicken.

5:41 It doesn't have to be Jollibee's exact recipe.

5:44 Number one, brine your chicken.

5:46 It's going to impart moisture.

5:48 It's going to impart flavor.

5:50 Make sure you do the proper breading procedure so

5:52 that you get the nice coating and the crispiness.

5:55 Make sure you fry it properly.

5:57 I see you queuing up that stop button.

6:02 If you stick to those few things, you'll make banging fried chicken.

6:08 Everything's breaking down in this studio.

6:10 Fried chicken I ever had in my life.

6:14 And don't you forget about the gravy.

6:18 Enough talking.

6:19 Let's get cooking, baby.

6:20 Let's go.

6:21 And I'm starting out with chicken thighs.

6:23 Here's the thing with Jollibee.

6:24 They do not serve chicken breast.

6:26 And I So that's another thing.

6:28 Uh, in the Philippines apparently they do serve chicken breast,

6:31 but here in the States they're like, "Get that white meat out of here.

6:35 It's dog meat only.

6:37 Dog meat only." Approve because if there's one thing that I learned

6:40 about cooking chicken is that thighs and drums are always better than breast.

6:44 Now, as you saw there, I did separate the drums from the thighs.

6:47 This will help them cook more evenly.

6:49 And one of the things I like to do is to dry brine them.

6:51 When I was tasting that chicken, it was flavored all the way through.

6:54 So, I know that they're either doing a dry brine or a wet brine.

6:58 For me, dry brine is actually better.

6:59 It's less of a waste and it allows the salt to penetrate deeply

7:02 in there because once it was fully seasoned into my refrigerator, it goes over.

7:06 It will tenderize the chicken, too.

7:09 Mhm.

7:09 Salt is a great tenderizer.

7:11 Uh-huh.

7:11 The very next day, take a look.

7:12 You see, this is why I love to dry brine.

7:14 The salt penetrated deeply in the meat,

7:16 and it also dried out the skin, which is a plus in my book.

7:20 Drier skin will get crispier.

7:22 That's just facts.

7:23 Now, here's how I'm going to I will side with him on that.

7:26 I would wet brine, but I do side with him on that.

7:29 You can get a crispier product with less breading going this route.

7:34 If you were to wet brine,

7:35 you would need more breading to compensate for how wet the protein.

7:40 Going to be running this experiment.

7:42 Since I have a big batch of fried chicken,

7:43 half I'll be cooking sousi and the other

7:45 half I'll be cooking straight in the oil only.

7:48 I want to know if suvi will make it better or not.

7:50 Because after vacuum packing all of them,

7:52 inside of the water bath they go at 160° F for 1 hour.

7:57 As that was going, I went ahead and started

7:59 on the gravy because I absolutely love theirs.

8:02 And here's what I got.

8:03 I started with chicken bullion.

8:05 I'm pretty sure they're using it on their stock.

8:07 To dissolve that, I like to use my own chicken broth.

8:10 So, that goes right in.

8:11 I first added a little bit and started mixing it so that it can dissolve easily.

8:15 Then, I added some more.

8:16 Now I throw it back into the broth

8:18 container because there's one special ingredient missing.

8:20 MSG.

8:21 The king of flavor.

8:23 Definitely 100% has MSG in.

8:25 Is that a Coke spoon?

8:26 It's a Coke spoon.

8:27 Is it my Is it Miami?

8:30 Say hello to my little friend.

8:32 They tasted on their gravy.

8:33 So I have

8:33 Do you remember McDonald's used to have those uh spoons and they

8:37 had to stop selling them because everyone was using them as Coke spoons?

8:41 Feeling this is non-negotiable.

8:43 And by the way, if you don't have chicken bullion,

8:45 you can just use this chicken broth seasoning, which I also think works great.

8:49 So now to finish the gravy, check it out.

8:51 I first started with a little bit of butter.

8:52 I melt that down.

8:53 And as soon as it started bubbling, in with the allpurpose flour,

8:56 I went This is one of the steps that I believe makes a gravy great.

9:00 And that is to cook the flour all the way through without letting it burn.

9:04 I don't want it to make a dark r.

9:06 I want it to be nice and blonde and golden.

9:08 I believe for this gravy, it makes it better.

9:10 As soon as it started smelling like pio dough, in with the chicken broth I went.

9:14 Now you want to whisk until everything thickens up.

9:16 And under that was a nice description.

9:19 Yeah.

9:19 As as soon as it starts smelling like p.

9:21 Very good description.

9:24 Perfect.

9:24 Like cuz since you there's no smell of vision.

9:26 You're right.

9:26 Right.

9:27 Yeah.

9:27 So that's the best way to describe it.

9:29 100% agree.

9:30 That is a great description.

9:31 It takes no time at all.

9:32 Now here's the thing with this room.

9:34 You don't have to use all of it.

9:36 You can actually make this in advance and just use what you need.

9:38 I'm actually saving a little bit as I made too much.

9:41 Next, I threw in some more chicken broth mix and started to whisk it.

9:44 And here's where saving a little bit of R will go

9:47 a long way because now you can completely control the thickness.

9:50 Add all of the chicken stock you have and if it's still a little bit thin,

9:53 you can add some more R and let the whole thing dissolve.

9:56 You can literally get it as thick as you want.

9:58 I didn't want mine too thick as the one

10:00 I had over there in Jollibee was kind of runny.

10:02 What I was looking for was this.

10:04 If I can run my finger through a spoon and that light

10:07 otherwise known as nape

10:09 nap stays straight without going down.

10:11 I was happy.

10:11 Now taste your gravy.

10:12 It just means it's going to stick to your food.

10:14 Mine didn't need anything because I'll tell you one thing friends.

10:18 This is delicious and I can have it by itself.

10:21 Seriously.

10:22 But now it's time to fry up some chicken.

10:24 And here's what I got for the wet mix.

10:25 I started with 75 g of AP flour, followed by 125 g of potato starch,

10:30 100 g of buttermilk, 30 g of liquid egg whites, and 130 of cold seltzer.

10:35 Now, mix everything well, but don't use a whisk.

10:38 Do the folding technique.

10:39 It's supposed to be better.

10:41 You will have some lumps like this, and it's totally fine.

10:44 However, we're not done.

10:45 Add a tiny bit of salt.

10:47 Mix that and leave it aside.

10:48 Now, for the dry mix, go ahead and add all of these ingredients into the bowl.

10:52 Mix that real well.

10:53 And there you have it.

10:54 Now, by this time, my sousi chicken was fully cooked.

10:57 So, I went ahead and open up the bag and check it.

10:59 Here you can really see the differences between them.

11:01 The ones that was cooked sui and the ones that are still raw.

11:04 So, I want you to notice, you go back to the sousi.

11:07 Looks almost comfy.

11:09 It looks almost comfy, but it's still very, very pink.

11:12 Right.

11:13 This has been sousied for quite a long time.

11:16 160°.

11:17 All the juices are still locked in.

11:19 Still in there.

11:19 But when people freak out about having any pink,

11:25 they think that the shit's wrong and that they're going to get sick.

11:28 But if you cook chicken to a perfect 165° where

11:34 160 where it will kill the bacteria salmonella, you'll be fine.

11:40 There will be a pinkish hue.

11:42 The reason why people nuke chicken so much is it's simply one of those things.

11:47 Better safe than sorry.

11:49 You know

11:50 __] really see the differences between them.

11:52 The ones that was cooked suvi and the ones that are still raw and dry brine.

11:56 To get them both ready is pretty simple.

11:58 We first go in with the wet mix followed by the dry mix.

12:01 Make sure to shake any excess cuz you got to repeat

12:03 the process with all of them as once they're done.

12:06 They are now ready to be fried.

12:07 And here's the important thing.

12:09 We're going to double fry them.

12:10 First at 300° F and the second fried at 400.

12:14 And instead of using regular oil,

12:16 I'm going to be using Wagyu fat as I have a feeling it will turn out fantastic.

12:21 Cuz I know exactly what you're thinking.

12:23 My chickens don't look that good right now.

12:25 But watch this.

12:36 Should we put a fried chicken on the summer menu?

12:41 Yeah.

12:43 Yeah.

12:45 Yeah.

12:45 That's that's beautiful.

12:53 What's great for service, you could do that first fry.

12:58 Everybody fry.

12:58 Yeah.

12:58 For the extra crispiness.

12:59 So that first fry you

13:01 Who's this?

13:02 Uh he was there.

13:03 Remember?

13:05 Sorry, I don't remember your name.

13:06 That guy.

13:06 No, he was there.

13:07 Oh, yeah.

13:07 Okay.

13:07 Oh, wait.

13:08 You weren't there the last time I was there?

13:09 No, I wasn't invited.

13:12 Yes.

13:11 Yeah, you were.

13:12 No, I I was How was I not there then?

13:15 Cuz you stayed to make a baby.

13:18 No, that didn't work out.

13:20 Beautiful feast, gentlemen.

13:22 We got some chicken in the house.

13:23 Yeah.

13:24 Is that from that place?

13:25 That's correct.

13:26 Jollibee.

13:27 So, we only have one.

13:28 Is he always eating?

13:29 Is he always on the He's been in the judge.

13:32 Uh, not always, but he's been on more recent episodes.

13:35 Yeah.

13:42 But this this is guy's favorite place to go.

13:44 I don't mind the drive cuz that's some really good chicken right there.

13:48 With that being said, you know what it tastes like.

13:50 You don't.

13:50 It's your first time.

13:51 They just saw me having it for the first time.

13:53 I had an incredible experience.

13:55 I brought it for you to try for because then I want you to compare.

13:59 They're they're actually going to compare to actual Jollibee.

14:02 Yeah.

14:02 Okay.

14:02 Yeah, that's a good that's a good test

14:04 with mine.

14:04 But nevertheless, let's go for it.

14:06 Little bit of gra.

14:06 This is This is an important part of the Jollibee experience.

14:09 You have to have to have it.

14:10 Cheers.

14:13 Cheers.

14:13 Look at Fay Fay growing in.

14:15 This is some good chicken.

14:16 If you guys like Kentucky, this is like Kentucky on steroids.

14:19 Yes.

14:20 It's so much better than Kentucky fried chicken, everybody.

14:22 Seriously, this is nice and light.

14:24 Like a light crisp on it.

14:26 I love the gravy, too.

14:27 The gravy is not like Stop your heart like you normally have it like fattening.

14:30 It's actually nice and light.

14:31 It meshes a lot better with the chicken.

14:33 I enjoying this a lot.

14:34 It's a classic.

14:35 If you've never had Jollibee, I say we all recommend.

14:37 Oh, yeah.

14:38 100%.

14:38 All right, so let's try this one right here.

14:40 Okay, tell me everything you're feeling it because I want to know.

14:43 And obviously, I got my gravy here as well.

14:45 Please give me your honest opinion here.

14:46 I need to know.

14:47 All right.

14:48 Cheers, everybody.

14:49 Cheers.

14:49 Cheers.

14:51 Oh.

14:52 Oh, look at the Jollibee lover.

14:53 What happened, Jollibee lover?

14:54 I don't have words.

14:55 I'm sorry.

14:56 It's so crispy and juicy at the same time.

14:59 I'm sorry, Jollibee.

15:01 No, don't say that.

15:01 Jollibee is great.

15:02 No, no, no.

15:02 Don't get me wrong.

15:03 What do you think, Fif?

15:04 How can you explain the differences?

15:05 I can just tell by the bite how good it was.

15:08 Y yeah.

15:09 The crust is different.

15:10 The fry feels different.

15:12 The chicken itself feels different.

15:13 Feels more tender.

15:14 Feels more juicy.

15:14 I think the main difference here is the gravy.

15:16 The flavor.

15:17 That's the benefit of small batches.

15:19 Yeah.

15:19 You know.

15:22 Yeah.

15:22 Just times a thousand.

15:23 It's so much more flavor and so much more I

15:24 feel fattiness in that gravy than in the Jollibee one.

15:26 I'm a big fan of that.

15:27 I couldn't agree more.

15:28 And I don't think Jollibee is dry brining their chicken overnight.

15:31 It makes a huge difference cuz you see the flavor.

15:33 It's like all the way through.

15:36 Obviously, a lot of these um these big chains, a lot of them uh wet brine.

15:40 I know this for easier.

15:41 Yeah, it's easier.

15:42 It's just easier

15:43 and less crosscontamination and you know,

15:45 you don't have to expose it to the elements.

15:48 It's a little bit more steps and you're not going

15:49 to be frying chicken at home all the time, everybody.

15:52 So, when you do it, it must be special.

15:54 So, this is the traditional version.

15:55 It was cooked raw.

15:56 Now, this one right here was actually done sousi first.

15:59 So, I want to know if it's worth doing sousi or not.

16:02 All right, let's go for it.

16:03 Let's see if suvi is worth it.

16:04 Cheers, everybody.

16:07 Cheers.

16:09 M.

16:10 Definitely juicier.

16:10 Oh, that's juicy, man.

16:12 So much juicier.

16:13 Wow, that's crazy juicier.

16:14 How much difference is it for you guys?

16:16 I think you messed up.

16:16 You're going to have to make this every day.

16:18 I don't want to drive anymore.

16:19 It's a lot of work.

16:20 But once in a while, maybe this is something special.

16:22 It's so soft, so tender, and I like the crust.

16:25 Similar to the previous one, maybe not as crunchy,

16:27 but oh my god, I'm in love with the chicken.

16:29 Frying chicken at home is already a process.

16:31 Yeah.

16:31 So, if you're going to do it, just do it like this.

16:35 You know why?

16:36 There's another reason why I'm willing to make

16:37 fried chicken at the end of this video.

16:40 The weather's warming up, so I can do it in the backyard.

16:43 I know.

16:43 Cuz you don't want to do it at home.

16:45 I could tell, you know, um, uh,

16:47 Eevee's babysitter's Filipino, and every time she comes back,

16:50 he smells like fried food.

16:53 You do it with suvid or not.

16:55 I would recommend doing it suvid because it's juicier,

16:57 but either or, however you like it.

16:59 Just make them like this.

17:00 It doesn't matter which one you prefer to do everybody.

17:02 Either one is going to be phenomenal.

17:04 But shout out to Jollibee.

17:05 That's a great chicken.

17:06 Oh yeah.

17:07 I absolutely love that.

17:08 It's very delicious.

17:09 It's very flavorful.

17:11 But if you're going to do it at home, try it like this.

17:13 You would.

17:13 You know what I would love to do?

17:14 I like I like to order a lot of Jollibee chicken,

17:18 but then I'll make a all sorts of sauces.

17:21 Yes.

17:21 Yes.

17:21 I remember.

17:22 You'll you'll uh you'll take you'll pick it off the meat.

17:25 You'll you'll make like fried rice out of it.

17:27 You'll[ __] make chicken salad.

17:29 I know you have a whole process.

17:31 I have a whole process.

17:31 You save the bones and make of the soup.

17:34 I like this.

17:34 All right.

17:35 How'd you like that, buddy?

17:36 I like it.

17:36 You like it?

17:37 Makes me, you know, we've been so good with the eating and the diet.

17:42 Whatever.

17:43 Yeah.

17:43 I'm hungry.

17:44 Well, we're going for a good dinner tonight.

17:46 We're going for a good and and they're and they're waiting for us.

17:48 And they're waiting for us.

17:49 We're going to forg tonight.

17:51 It's like, oh, you are on the reservation list.

17:54 I see.

17:54 Manager is on point.

17:56 How did he know?

17:57 I don't know.

17:57 Because Drago Drago put that reservation.

18:01 Yeah.

18:01 Yeah.

18:01 Unless he put it under your name.

18:03 No.

18:04 No.

18:03 Or maybe he said he mentioned something.

18:05 Oh, maybe.

18:06 Okay.

18:07 Hey, we'll see.

18:08 Hey, hey, hey.

18:11 Guess what?

18:11 We're together.

18:12 We're together and that's all that matters.

18:14 And that's all that matters, baby.

18:16 We'll see you guys later.

18:17 Bye.

18:56 Hey, hey, hey.

19:36 Heat.

19:38 Heat.

22:21 Hey, hey, hey.

22:45 Heat.

22:46 Heat.

25:38 Heat.

25:38 Heat.

25:54 Heat.

25:56 Heat.

26:21 Heat.

26:24 Heat.

26:56 Before we close out this episode,

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27:35 My matey li