Sweet and Spicy Crispy Chicken Thigh Sandwiches
1-½ lbs skinless boneless chicken thighs, trimmed of fat
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.