McDonald’s Hong Kong will officially launch the upgraded Spicy Chicken Leg Burger from 11 am on 14 September. This new product features a larger piece of chicken leg meat, paired with carefully selected romaine lettuce, aimed at providing a more satisfying taste experience. To thank customers for their support, McDonald’s is offering a limited-time tasting price of just $39 for three days.
Features of the Upgraded Spicy Chicken Leg Burger
The Spicy Chicken Leg Burger has been a classic favourite at McDonald’s Hong Kong since 2000, beloved by customers. This year’s upgraded version not only increases the portion size but also uses a sesame bun that is soft, chewy, and carries a subtly sweet caramel aroma, ensuring every bite is rich in texture. Customers can choose to purchase it directly at the restaurant or enjoy this great offer through coupons on the McDonald’s App.
Limited-Time Offer and Free Tasting Event
From 14 to 16 September, customers can enjoy the upgraded Spicy Chicken Leg Burger set for just $39. Additionally, McDonald’s will invite 1,000 loyal fans who have frequently purchased the Spicy Chicken Leg Burger through the McDonald’s App in the past 12 months to taste this new upgraded delicacy for free. Relevant coupons will be automatically credited to the fans’ App accounts at the start of the event.
At the same time, McDonald’s is launching a promotion for the “Coca-Cola™ Colour Changing Cup.” Customers who purchase the designated “Spicy Chicken Leg Burger Big Bite Set” will receive a colour-changing cup for free. This cup changes colour when filled with a drink below 8°C and is available in five colours, making it a perfect collectible.
- Event Dates: 14 to 16 September
- Tasting Set Price: $39
- Free Tasting Spots: 1,000 loyal fans
- Colour Changing Cup Promotion: Free with designated set purchase
Customers should seize this rare opportunity to visit McDonald’s and taste the new upgraded Spicy Chicken Leg Burger while collecting the Coca-Cola colour-changing cup, enjoying both deliciousness and fun.

