Jollibee’s Chickenjoy isn’t just fried chicken. It’s more than that. It is said that when a diner who endured the long lines when Jollibee opened in Vallejo, California tried the Chickenjoy, he declared: "How can they make the chicken crisp and yet not greasy?" Others wonder how its unique flavor seeps right down to the bone. Indeed. Chickenjoy fans have even likened its crispy chicken skin to chicharon.
It’s been 25 years since Jollibee first introduced the Chickenjoy. Since that day in August 1980 when this fried chicken was first introduced to the market, the fast-food chain has been producing this staple 24/7.
In celebration of its silver anniversary, chef Florabel Co of Florabel’s presents her takes on Chickenjoy and other Jollibee treats in an exclusive pictorial. Using store-bought Jollibee items, she replates them, giving them a touch of her culinary magic, to transform Chickenjoy into a gourmet treat. She prepares two menus for the occasion, one for adults, and another for kids, because children must have their Jollibee, too. Her flair and the beautiful china add a touch of magic to the presentation.
Chef Florabel, who is known for her Wagyu steaks and foie gras, adds a touch or two to the items. She adds fresh fruits to Jollibee’s fresh green salad, serves the Chickenjoy cordon bleu with a lemon butter sauce, and splashes some strawberry sauce for a strawberry sundae.
Chef Florabel, who admits to being a Jollibee fan, too, says she has a bite at Jollibee every now and then, but "I can’t have it as much as I want to anymore. I have to watch my weight, too" she giggles.