Spicy Fried Chicken Sandwich | McSpicy

Updated: Aug 3, 2020

What is your guilty pleasure when it comes to food? I have lots! One of them is a trip to McDonald's and ordering a McSpicy. So, what is a McSpicy? If you reside in Singapore, McSpicy is a very famous sandwich on McDonald's menu. It is a spicy fried chicken over some mayo and lettuce sandwich. For years, I had been wanting to crack the recipe for this famous sandwich, but to no avail.

I wouldn't say I crack the recipe, but this is just about as close as I can get. I am using a Southern American technique of preparing the bird but flipping the ingredients upside down with flavors of South East Asia. Instead of buttermilk, I am using coconut milk, for example. You can find the full list of ingredients down below and you will catch my drift. Don't be intimidated by the long list of ingredients, it is actually pretty easy and straight forward to put together and prepare.

I am using whole spices for this recipe. I find that roasting the spices and blitzing them into powder will produce a better aroma and flavor profile. You can of cos use store-bought powdered spices if you do not wanna go thru the hassle. I am also using my homemade pickled onion as well as Shokupan. You can use store-bought ones too. Not to blow my own horn, but this is probably better than McSpicy. Even my youngest daughter agrees. In closing, I really hope you will give this recipe a try and have a taste of Singapore's McSpicy.


(Make 4 sandwiches)

  • Marinade:

  • Cumin Seeds, 1 TBSP

  • Fennel Seeds, 1 TBSP

  • Coriander Seeds, 1 TBSP

  • White Peppercorns, 1/2 TBSP

  • Cloves, 2

  • Green Cardamon Pod, 1

  • Black Peppercorns, 2

  • Cinnamon Stick, 1/2"

  • Star Anise, 1

  • Bay Leaf, 1

  • Dried Red Chili, 3 Adjust To Preference

  • Turmeric Powder, 1 TSP

  • Garlic Powder, 1/2 TSP

  • Ginger Powder, 1/2 TSP

  • Dried Mushroom Powder, Pinch

  • Sea Salt, 1/2 TSP

  • Coconut Milk, 400g

  • Egg, 1

  • Chicken Breast Boneless, 2

  • Salad:

  • Lettuce Finely Sliced, A Big Handful

  • Kewpie Mayo, 2 TBSP

  • Kecap Manis, 1 TBSP

  • Fresh Lemon Zest, 1/2 Lemon

  • Fresh Lemon Juice, 1/2 Lemon

  • Chili Mix:

  • Kashmiri Chili Powder, 2 TBSP

  • Smoked Paprika, 2 TSP

  • Garlic Powder, 1/2 TSP

  • Sea Salt, 1 TSP

  • Palm Sugar, 1 TBSP

  • Sandwich:

  • Canola / Grapeseed / Peanut / Vegetable Oil, For Frying

  • All Purpose Unbleached Flour, For Dredging

  • Rice Flour, For Dredging

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Homemade Shokupan, 8 Slices

  • Homemade Pickled Onions, For Garnishing


  • Dutch Oven

  • Cast Iron Skillet / Pan

  • Spice Grinder


  1. Please visit my "How To Make Shokupan" page for the recipe.

  2. Please visit my "How To Pickle Almost Anything" page for the recipe.

  3. Prepare the marinade.

  4. In a skillet over medium heat, add cumin, fennel, coriander, white pepper, cloves, cardamom, black pepper, cinnamon, star anise, bay leaf and chili.

  5. Toss and toast until aromatic.

  6. Remove from heat and transfer into a spice grinder.

  7. Blitz until powder forms.

  8. Transfer into a shallow bowl.

  9. Add in turmeric, garlic, ginger, mushroom and salt.

  10. Mix to combine well.

  11. In another bowl, add coconut milk and egg.

  12. Lightly whisk to combine well.

  13. Remove and keep the chicken skin.

  14. Butterfly the chicken breast into halves.

  15. Coat the chicken into the spice blend and into the coconut milk mixture.

  16. *Make sure the chicken is coated well and fully submerged.*

  17. Cover with cling film and set aside to marinade chilled in the fridge until ready to use.

  18. Prepare the salad.

  19. In a bowl, mix everything together.

  20. Toss to combine well.

  21. Set aside chilled in the fridge until ready to use.

  22. Prepare the chili mix.

  23. It is best to prepare this beforehand.

  24. In a bowl, add all the ingredients.

  25. Mix to combine well.

  26. Set aside until ready to use.

  27. Prepare the sandwich.

  28. In a dutch oven over medium heat, add about 3 inches of oil.

  29. *If you insert a wooden chopstick into the oil and bubbles start to form around the chopstick, the oil is ready for frying.*

  30. In a shallow bowl, add all purpose flour, rice flour, salt and pepper.

  31. Mix to combine well.

  32. *The ratio of ap flour to rice flour is 1:1.*

  33. Gently drop the chicken skin into the oil.

  34. Fried until golden brown.

  35. Remove from heat. You can eat or discard.

  36. *If you have schmaltz (rendered chicken fat) on hand, skip the above steps. Add 1 TBSP of schmaltz into the oil and mix to combine well.*

  37. Dredge the chicken into the flour mixture and back into the coconut marinade.

  38. Return the chicken into the flour mixture again.

  39. Press lightly with your 2 palms to adhere to the coating.

  40. Gently drop into the oil away from you.

  41. Deep fried until golden brown on both sides.

  42. Remove from heat and set aside on a wire cooling rack.

  43. Once all the chicken had done frying, remove all the oil and pour just 120g of the hot oil into the chili mixture.

  44. *Be extremely careful when doing this.*

  45. Give it a stir to combine well.

  46. Drizzle the hot oil mixture over the fried chicken, on both sides.

  47. *The oil has to be hot or the chicken will become soggy.*

  48. In the same dutch oven, toast just 1 side of the sandwich bread.

  49. Assemble the sandwich.

  50. Place sandwich onto a serving plate toasted side down.

  51. Spread the salad onto the bread.

  52. Place the fried chicken over the salad.

  53. Drizzle some of that hot oil 1 more time.

  54. Lay some pickled onions onto the chicken.

  55. Drizzle some of the pickling juice over the top.

  56. Place another sandwich bread over the top, toasted side up.

  57. Repeat the steps for the remaining sandwiches.

  58. Serve immediately.

Here's the recipe video:

#friedchicken #mcspicy #spicy #sandwich

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