Sweet and Spicy Crispy Chicken Thigh Sandwiches

Sweet and Spicy Crispy Chicken Thigh Sandwiches

Sweet and Spicy Crispy Chicken Thigh Sandwiches


1-½ lbs skinless boneless chicken thighs, trimmed of fat

1 egg

⅔-¾ cup corn starch

1 cup mayonnaise

1 tbsp rice vinegar

2 tbsps honey

2 tsps chili sauce or sriracha (more or less to your liking)

1 yellow pepper, cut into thin strips

½ red onion, finely diced

4 handfuls baby spinach or spring mix

4 wraps or sandwich rolls



Heat the oven to 400.  Place the egg, whisked, in a bowl, and the corn starch, with about a tsp of salt, into another.  Line a baking sheet and then place a cooling rack onto it. Dip each thigh into the egg and then dredge it through the corn starch.  Place the coated thighs onto the rack/tray set up. Put this into the oven and bake for 10 minutes. Flip and return to the oven for another 15/20, until the thighs are cooked through and the coating is lightly browned and crispy.

While the chicken is cooking, mix the mayo, vinegar, honey and spicy sauce.  

To assemble the wrap or sandwich, start with a pile of greens, then the chicken. Top with the pepper strips, onions, and sauce.

Chickpea Flatbreads With Tzatziki and Pickled Red Onions

Chickpea Flatbreads With Tzatziki and Pickled Red Onions


3 cans of chick peas

2 tsp cumin

2 tsp coriander

Recipe for flatbreads (store bought is fine if you don’t have the time/energy/interest – but this is an easy recipe so maybe give it a peek before you discard the idea of making)

Recipe for tzatziki

Recipe for quick pickled vegetables (I do just red onion for this recipe, but you do you)

Large handful of cilantro, stems removed


In a bowl, combine the chick peas with the cumin and coriander.  To assemble (preferably at the table where each diner does his or her own), top flat bread with tzatziki, chick peas and pickled red onion.  Add cilantro if you choose.

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