This sounds like something you'd come up with while drunk (and if we were, you'll never know). But if you're reading this, maybe you recognize the shimmer of brilliance behind this very dumb idea. Maybe.
When you marry the crispiness of Jollibee's Chickenjoy and the salty, garlicky punch of adobo, you get the fastest, laziest, and most brilliant chicken adobo ever. Toss the fried chicken in a quick adobo sauce, then top it off with crispy fried chicken skin.
- ½ cup white vinegar
- ½ cup soy sauce
- 6 garlic cloves, crushed
- 2 bay leaves
- 2 tsp black peppercorns
- 4 pieces Chickenjoy
Prepare Chickenjoy: Carefully remove the crispy chicken skin off your Chickenjoy with clean hands. Set aside.
Make adobo sauce: Combine white vinegar, soy sauce, garlic, bay leaves, and black peppercorns in a pot. Heat over medium-high. Once boiling, reduce heat to low and reduce sauce by half.
Coat chicken: Once sauce has reduced, add stripped Chickenjoy. Stir and toss until evenly coated. Remove from heat.
Serve: Transfer chicken pieces to a serving dish. Pour any remaining sauce over the chicken, then top with reserved chicken skin. Serve with steamed rice.