McDonald's McSpicy burger recipe: How to make this fiery favourite yourself

McDonald's McSpicy burger recipe: How to make this fiery favourite yourself

I'm (still) lovin' it

Text: Janice Sim

Image: @ristofi/Instagram,

Assimilating the daily routine of our city's circuit breaker might have required a few sacrifices, but in time, they all seemed attainable. Or at least that's what we assumed, until news broke of McDonald's shuttering all of their outlets until 4 May. That earth-shattering decision did set us a few (hundred) steps back from the progress we made in this #stayhome fix.

For the first time since we've known, our beloved 24/7-rain-or-shine fast food chain isn't in operations. No late-night door calls when the munchies hit or Happy Meals to keep the adult woes at bay. The unprecedented situation might be temporal but it's a reality that's hard to grapple with, even with a bigger problem named COVID-19 at hand.

Of course for some maddening reason, the cravings of a 500-calorie loaded burger seem more fervent as before. It's the classic cliche of not knowing what you've got until it's gone. So to tide you over till 4 May, multifaceted eatery Telok Ayer Arts Club's sous chef, Saz (with over 30 years of culinary experience clocked in Sydney as well as a slew of popular bistros in Singapore) presents his rendition of McD recipes. The first, was the legendary Sausage Egg McMuffin and now it's time for the McSpicy in case you were missing that fiery bite. Here's a picture below, in case you forgot how it looked like.


Recipe for chef Saz's Deluxe McSpicy
Serves 1

Here's what you need

Burger Buns (either with or without sesame seed) 1
80-200g Chicken Thigh (skinless)

To garnish

Greens (either iceberg, baby spinach, or romaine lettuce)
Yellow Onion Slices (optional)
Slice of Cheddar Cheese (optional)

For chicken marinade

1 tbspn Oyster Sauce
1/2 tbspn Light Soya Sauce
1/2 tbspn Dijon Mustard
1 tbspn Honey
1/2 tspn Chilli Powder
1 Egg
2 tbspn Oil
Salt and Pepper

Mix all in a bowl.

Flour mix

100gms Plain Flour
30gms Corn/Potato Flour
1/2 tpsn Baking Soda
1 tspn Chilli Powder
1 tspn Chicken Powder
Sprinkle of Salt

Mix all in a bowl.

Spicy sauce

100g Chipotle Hot Sauce
50g Chilli Sauce
10g Sliced Ginger
12 Curry Leaves (chopped)
1 tspn Chilli Flakes
10g Plain or Brown Sugar
30g Tabasco sauce

Mix all in a bowl.

How to make it

1. Add chicken leg into chicken marinade.
2. Keep refrigerated for at least an hour.
3. Take the chicken out of the fridge and coat with the flour mix.
4. Deep fry for 5 minutes.
5. Coat the fried chicken with the spicy sauce.
6. Lightly toast and butter the buns, adding mayonnaise after.
7. Add the chicken onto the bottom bun and add cheese (optional).
8. Top off with greens and onions (optional).

For more recipes, click here.
Telok Ayer Arts Club is now open for takeway and delivery.