Tell me I'm wrong. I'm still going.
From The New York Times:
What inspires such loyalty? Long ago, fried chicken eclipsed burgers as Jollibee’s most sought-after offering. The pleasures of Chickenjoy, as it’s called, are immediate: The sheath of skin is as craggy as a thunderhead, crannies and crunch multiplying.
Underneath, the flesh is juicy, with its own generous measure of salt and secret seasonings, if not quite as potent as the skin’s. Online recipe hacks typically deploy garlic and Chinese five-spice to approximate the skin’s fervor. Spicy Chickenjoy is even better, both marinade and breading infiltrated with some form of chile — flagrant but not searing, just enough to jack up the pulse.