Oven-Baked Chicken Katsu (Crispy Cutlet) with Creamy Sauce

This [Oven-Baked Chicken Katsu (Crispy Cutlet) with Creamy Sauce] is one of my recent favorite recipes. I’ve made oven-baked chicken nuggets and tenders for years, so what makes this recipe special?

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First, using cornflake crumbs instead of my usual panko made the cutlet super crispy without having to toast the crumbs before baking. Cornflake crumbs are a pantry staple for us. One time, I prepped katsu the night before and kept it refrigerated for a whole day before baking. Katsu still came out crispy with no soggy spots.

Second, the sauce! This sauce is so delicious, drizzled on katsu or white rice. Everyone from my kids to hubs loves this recipe. I hope you give it a try!

I served katsu along with a side of fruits and rice on this fun Innobaby Bus Plate here. I can imagine that coleslaw would go well here, but I ran out of time and opted for fresh fruit. I like to serve a side of veggies or fruit to make the meal more balanced.
Innobaby Stainless Divided Bus Plate is made of the highest quality, food-grade stainless steel in South Korea. We have three of these plates at home, and I love how they stack up neatly on top of each other. Use code WhiteBlankSpace for a 15% discount on Innobaby products.

Oven-Baked Chicken Katsu (Crispy Cutlet) with Creamy Sauce

This crispy chicken katsu (cutlet) with creamy sauce will make dinner exciting for sure. My entire family loves it.

Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 30 minutes
Servings 5
Author whiteblankspace

Ingredients

  • 1.7 lb boneless and skinless chicken thighs
  • 1.5 tsp salt
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups cornflake crumbs
  • cooking oil spray
  • 1/4 cup water
  • 1 tbsp corn starch
  • 3 tbsp soy sauce
  • 3 tbsp ketchup
  • 1 tsp maple syrup
  • 1/2 cup heavy cream

Instructions

  1. Position rack in the middle and preheat oven to 400 F.
  2. Sprinkle salt on both sides of chicken thighs.
  3. In a bowl, beat eggs. Add flour, water, onion powder, garlic powder and mix well to combine.
  4. On a shallow plate, spread a cup of cornflakes crumbs.
  5. Prepare a baking sheet by lining it with parchment paper.
  6. Dip chicken thigh in the egg mixture, shake off excess liquid and then dip it in the cornflake crumbs on both sides. Lay the breaded chicken flat on the baking sheet. Repeat with the rest of the chicken. If the crumbs get clumpy, add half a cup of cornflake crumbs at a time.
  7. Spray with cooking oil on top of the breaded chicken. Bake 25~30 minutes or until chicken is cooked through.
  8. While the chicken is baking, make the sauce. Add water and cornstarch to a saucepan and whisk to combine.
  9. Mix in soy sauce, ketchup, and maple syrup. Bring the sauce to a simmer and then lower the heat to low. Cook for a couple of minutes while stirring until the sauce thickens to a ketchup-like consistency.
  10. Mix in heavy cream. Pour over katsu and enjoy.

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