Jollibee Chickenjoy gets a makeover, courtesy of Pig and Khao’s Leah Cohen
Photos from pigandkhao/Instagram
Transporting you back to the Philippines with a delicious twist to the famous Jollibee Chickenjoy is a unique way to celebrate Filipino American History Month—but New York City’s Pig and Khao did just that.
With a number of new Jollibee openings in the US, your Chickenjoy cravings must already be satisfied. However chef Pig and Khao’s Leah Cohen’s take on this Filipino classic is a definite must-try. Located on Clinton Street, New York, Pig and Khao is one of the places to visit this Filipino American History Month.
Launching her career as a participant in Season 5 of “Top Chef,” Cohen is the brains behind Pig and Khao and Piggyback NYC and the Southeast Asian recipe book, “Lemongrass & Lime.” Her multicultural take on food is the result of having a Filipino mother and a Romanian-Jewish father.
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Circling back to her Chickenjoy version crafted back in 2021, this “copycat” kicks off with an overnight chicken soak to infuse all the delightful flavors, setting the stage for an umami fest. She completes it with a crispy breading infused with garlic powder and paprika.
And though she’s not a fan of fast food herself, Cohen admits, “But sometimes when I’m in Manila (and drinking), I do.”
Alongside the golden fried chicken, Cohen made sure the gravy, with its unique blend of sweetness, umami, and richness, complements the chicken.
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“I wanted to create something that not only celebrates my heritage but also gives our guests a unique and unforgettable dining experience,” Cohen said to The City Life Org. “Recreating my own version of Chickenjoy is my way of sharing the love I have for Filipino cuisine and the joy of Jollibee with everyone.”
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Although it sounds good reading about it, we suggest you try the real thing at her restaurant. Besides, what better way to celebrate Filipino American History Month than with a certified Pinoy Classic?
You can also follow her step-by-step guide here:
