Photo: McDonald'sMcSpicy
What the Spicy McCrispy wishes it was. A thick fried chicken thigh fillet with a crust that genuinely burns, cooled down only by lettuce and mayo. In Singapore and Hong Kong it is a staple, and travellers talk about it the way people talk about a good local dish. The heat builds slowly, so the second half hurts more than the first.
The story
Singapore has sold the McSpicy since 1999, and it stayed local long enough to become the thing Singaporeans name first when asked what their McDonald’s has that others do not. The design is deliberately unlike the Western chicken sandwiches: a thigh fillet rather than a breast, so it survives the fryer without drying out, and a chilli coating meant to build rather than hit. It spread across Asia from there, and in India it anchors a whole McSpicy line including a paneer version.
What’s inside
- spicy fried chicken thigh fillet
- shredded lettuce
- mayonnaise
- sesame seed bun
Make it at home
My copycat first, then everything I built on top of it.- My copycat
McDonald's McSpicy (Copycat)
Similar burgers at other chains
Built around the same things as the McSpicy.- KFC · chicken and heat
SignatureZinger Burger - Lucky Pierrot · chicken and heat
SignatureChinese Chicken Burger (チャイニーズチキンバーガー) - Wendy's · chicken and heat
SignatureSpicy Chicken Sandwich - Oporto · chicken and heat
SignatureBondi Burger
More from McDonald's
About McDonald's
Nobody sells more burgers. McDonald’s began as a single drive-in run by Richard and Maurice McDonald in San Bernardino, California, and became a burger machine in 1948, when the brothers threw out most of the menu and rebuilt the kitchen like a production line. Ray Kroc, a salesman who sold them milkshake mixers, started franchising it in 1955 and later bought the brothers out.
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