Making Jollibee Fried Chicken and Spaghetti | But Better

Carefully pour the oil through a fine mesh strainer into a bowl. Let the oil cool and then safe in an airtight container for another use.

Place the garlic cloves (10 cloves) on a cutting board and use the flat side of your knife to schmear the garlic against the board. Chop the garlic until it becomes a paste and set aside.

In a separate saucepan over medium heat add the butter (2 Tbsp) and chicken fat or vegetable oil (2 Tbsp). Let the butter melt and then whisk in the flour (4 Tbsp) to form a roux. Cook for 45 seconds, whisking occasionally, until the roux thickens and the flour cooks. While whisking, pour in the chicken stock (2 cups), and continue whisking until the sauce thickens into a gravy consistency. Remove from heat.

Season the gravy with the soy sauce (1–2 Tbsp), garlic paste, salt to taste and MSG (½ tsp), if using. Pass your gravy through a fine mesh strainer and keep warm until ready to serve.

In a 4 quart saucepan over medium heat, add enough vegetable oil to coat the bottom of the pan. Once the oil is hot add the ham (8 oz) and hot dogs (5) and cook, stirring occasionally, until the meat starts to brown.

Lower the heat to medium and stir in the garlic (5 cloves). Cook for about 30 seconds, or until fragrant.

Stir in the tomato paste (½ cup) and cook until it softens, coats the ham (8 oz) and hot dogs (5) and begins caramelize on the bottom of the pan, about 1 minute.

Stir in the chicken stock (1 ½ cups), crushed tomatoes (1 28-oz can) and sugar (¼ cup) until combined. Bring the sauce to a boil, reduce to a simmer and let simmer for 15 minutes or until slightly thickened. Season with salt to taste.

When ready to serve, bring a large pot of salted water to a boil. Cook the pasta (1 lb) to al dente, drain and serve with the tomato sauce and grated cheddar cheese to garnish.

In a large bowl whisk together the buttermilk (2 cups), garlic powder (2 tsp), white pepper (1 tsp), coriander (1 tsp), soy sauce (2 ½ Tbsp), and MSG (1 pinch), if using.

Add the chicken drumsticks (4) and thighs (4) and toss to coat in the marinade. Marinate for at least 5 minutes, but ideally in the fridge overnight.

In a large bowl whisk together the flour (2 cups), salt (1 ½ Tbsp), MSG (2 tsp), coriander (1 tsp), garlic powder (2 tsp), white pepper (1 tsp), onion powder (¼ tsp) and ground ginger (1 tsp) until evenly combined.

For the best texture on your fried chicken, dip your hand into the marinade and flick the marinade into the flour mixture and toss to coat. Repeat this 2-3 more times until you see balls of flour dispersed throughout.

Have a baking sheet dusted with flour (2 cups) next to your marinated chicken and flour dredge bowl. Remove a piece of chicken from the marinade and place in the flour dredge. Press the flour all over the chicken, making sure it gets under the skin and in all the crevices of the chicken. Remove, shaking off any excess flour, and place on the prepared baking sheet. Repeat with the rest of the chicken pieces.

Fill a 7-8 quart heavy bottomed pot just over halfway with oil (3 ½ quarts). Heat to 350°F. Line a baking sheet with a cooling rack and place that next to the hot oil.

Fry your chicken (4), in batches, for 8-10 minutes or until the chicken is golden brown and crispy on the outside and the internal temperature reads 165°F. Remove and drain on the prepared baking sheet. Repeat with the remaining pieces of chicken, making sure to allow the oil (3 ½ quarts) to come back to temperature before adding the next batch.

Add a chicken thigh and drumstick to a plate with the spaghetti, topped with sauce and grated cheddar cheese, as well as the gravy. Serve.