Katsu Cornflake Chicken (5 ingredients only!)

If you need a quick, yummy weeknight meal, this katsu cornflake chicken recipe is for you. Using only 5 ingredients, this addicting chicken recipe will be on your dinner table in 30 minutes or less. Adjustments included for different cuts of chicken.

I love cooking, but oftentimes during the week, I really don’t like to cook for myself. Between developing recipes and working a full time job, I just don’t have the energy sometimes. That’s when fool proof, easy recipes come in like my one pot chicken and rice or this katsu cornflake chicken. I especially love this katsu cornflake chicken recipe because it is so so easy to make. It also has so much flavor thanks to the curry powder and tonkatsu sauce. I make this recipe a lot actually, and I promise you will too.

How I developed this katsu cornflake chicken

This recipe is actually not my recipe. I got it from someone else, and they gave me permission to post it on the blog. Cornflake chicken is something they grew up eating, and they’re also a huge fan of Japanese food, especially tonkatsu and Japanese curry. They basically put all that together and came up with this awesome recipe!

Ingredients, Substitutions & Adjustments

• Chicken thighs – I used boneless, skinless chicken thighs for this recipe because it’s my favorite cut of chicken. Use any kind of cut you want.
• Cornflakes – I usually buy cornflake crumbs from the grocery store, but recently, it hasn’t been available, so now I buy cornflakes and crush them up.
• Salt for seasoning
• Curry powder – Use any kind of curry powder you can find.
• Tonkatsu sauce – Tonkatsu sauce is the sauce you serve with tonkatsu! It has a unique umami, salty flavor. This ingredient adds so much flavor to the dish. I buy mine at Japanese grocery stores, but you can also buy it on Amazon.

How to make katsu cornflake chicken

Preheat oven to 425 degrees F (218 degrees C). Crush 2 1/2 cups of cornflakes into small pieces and pour into a bowl. Add 1 tsp of salt and 1 tbsp of curry powder to the cornflakes and mix. In a separate bowl, add 3/4 cup of tonkatsu sauce. Dip both sides of the chicken in the tonkatsu sauce. Coat with the cornflake mixture. Place the chicken on a baking sheet and bake for 25 minutes until golden brown.

Adjustments for other cuts of chicken

You can use other cuts of chicken for this dish, but you will need to adjust your bake time for each cut. In all cases, a fool proof way to know for sure is to use a meat thermometer to measure the temperature inside the chicken. Chicken is cooked through if the internal temperature registers 165 degrees F. Another good way to tell if the chicken is cooked through is to pierce the chicken and if the juices run clear (it’s not bloody), the chicken has cooked through.

Below are the cook times for different cuts of chicken.

1. For bone-in chicken thighs, bake for 30-35 minutes.
2. For chicken breasts, bake for 25-30 minutes. The cook time will vary on the thickness on chicken breast so using a meat thermometer is the best way to know for sure.
3. For chicken wings, bake for 40-45 minutes.

How do you store katsu cornflake chicken?

Store the cornflake chicken in an airtight container in the fridge for up to 3 days.

What can you eat this chicken with?

I personally eat this dish with my curry roasted carrots and white rice. At one point, I was eating this exact dish once a week it was that good. Other things you can serve it with are fresh vegetables like a simple salad or just diced cucumbers. I had it with diced cucumbers and it’s really good.

Did you make this dish?

If you made this dish, I would love to see!

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