Recipes

Cornflake Chicken & Cabbage with Miso Gravy

Name: Cornflake Chicken & Cabbage with Miso Gravy
Yield: SERVES 4
Ingredients: 2 tablespoons toasted sesame oil; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon honey or pure maple syrup; 1 small head cabbage (about 2 1/2 pounds), cut through the core into 6 wedges about 1 1/2 inches thick; 1/2 teaspoon kosher salt; Freshly ground black pepper; 3/4 cup all-purpose flour; 1/4 teaspoon cayenne pepper; 3 large eggs; 3 cups cornflakes cereal, finely ground in a food processor; 1 cup panko breadcrumbs; 2 tablespoons sesame seeds; 1 3/4 teaspoons kosher salt; Freshly ground black pepper; 8 boneless, skinless chicken thighs (about 2 pounds); 1/4 cup algae, avocado, or other neutral oil, plus more for drizzling; 2 tablespoons unsalted butter; 2 scallions, thinly sliced; ½-inch piece fresh ginger, peeled and finely grated; 3 tablespoons white miso paste; 2 tablespoons all-purpose flour; 1 teaspoon ketchup; 1 teaspoon mirin; 1½ cups chicken stock; 2 tablespoons fresh lime juice; 2 tablespoons finely chopped fresh cilantro; ½ teaspoon freshly ground black pepper; ⅛ teaspoon cayenne pepper (optional); Cooked white sushi rice; Thinly sliced scallions

Written by: Nara Aziza Smith | Published on: October 15, 2026

SERVES 4 |

I stumbled onto the idea of this recipe when I wanted something crispy and comforting but didn’t have enough panko in the pantry. I spotted some cornflakes and thought, Why not? Mixed with what panko I had, the crushed cereal added this incredible crunch and subtle sweetness that made each bite even more satisfying than katsu, the Japanese breaded and fried cutlet. The real magic is the miso gravy— I wanted something lighter than the usual curry sauce but just as craveworthy. It’s unexpected, and when you drizzle it over the golden chicken, it settles into every crevice and around the roasted cabbage wedges underneath. (I almost always have cabbage in the fridge, and roasting it until the edges caramelize makes it buttery and tender— perfect for soaking up that gravy.) You’ll start making extra gravy to keep in the fridge for drizzling over roasted vegetables or even for dipping toasted bread. And please don’t skip the scallions and sesame seeds at the end— they add a little sharpness and texture that pulls the whole dish together.

Tip

Following the manufacturer’s suggested cooking directions, cook the sushi rice in a rice cooker with a 1:1 ratio of rice to water.

Ingredients

FOR THE CABBAGE

2 tablespoons toasted sesame oil

2 tablespoons reduced-sodium soy sauce

1 tablespoon honey or pure maple syrup

1 small head cabbage (about 2 1/2 pounds), cut through the core into 6 wedges about 1 1/2 inches thick

1/2 teaspoon kosher salt

Freshly ground black pepper

FOR THE CHICKEN

3/4 cup all-purpose flour

1/4 teaspoon cayenne pepper

3 large eggs

3 cups cornflakes cereal, finely ground in a food processor

1 cup panko breadcrumbs

2 tablespoons sesame seeds

1 3/4 teaspoons kosher salt

Freshly ground black pepper

8 boneless, skinless chicken thighs (about 2 pounds)

1/4 cup algae, avocado, or other neutral oil, plus more for drizzling

FOR THE GRAVY

2 tablespoons unsalted butter

2 scallions, thinly sliced

½-inch piece fresh ginger, peeled and finely grated

3 tablespoons white miso paste

2 tablespoons all-purpose flour

1 teaspoon ketchup

1 teaspoon mirin

1½ cups chicken stock

2 tablespoons fresh lime juice

2 tablespoons finely chopped fresh cilantro

½ teaspoon freshly ground black pepper

⅛ teaspoon cayenne pepper (optional)

FOR SERVING

Cooked white sushi rice

Thinly sliced scallions

Sesame seeds

Lime wedges

Directions

1. Arrange racks in the upper and lower thirds of your oven and preheat it to 425°F. Place one unlined sheet pan in the oven to preheat for about 15 minutes. Have another nearby.

2. Start the cabbage by whisking together the sesame oil, soy sauce, and honey in a large bowl. Add the cabbage wedges and toss to coat, then season with the salt and a few twists of pepper. Carefully remove the preheated sheet pan from the oven. Arrange the cabbage wedges in an even layer and transfer the sheet pan to the top rack.

3. Roast for 35 to 40 minutes, flipping the wedges and rotating the pan front to back halfway through, until browned and tender. Cover with aluminum foil and set aside to keep warm while you make the chicken.

4. Meanwhile, prepare the chicken. Set up a dredging station in three shallow bowls. Mix the flour and cayenne in the first bowl and lightly whisk the eggs in the second bowl. Combine the ground cornflakes, panko, and sesame seeds in the third bowl. Season each bowl with 1/4 teaspoon of the salt and a few twists of pepper and mix well. Have a large plate or quarter sheet pan nearby to hold the breaded cutlets. Set aside.

5. Next, put the chicken thighs on a cutting board and cover them with a piece of plastic wrap or parchment paper. Use a meat mallet or heavy- bottomed skillet to pound them to an even 1/2- inch thickness. Season the thighs all over with the remaining teaspoon of salt and the 1/2 teaspoon of pepper.

6. Place a second unlined sheet pan on the bottom rack of your oven to preheat for 15 minutes.

7. To coat the chicken, use one hand and toss one piece at a time in the flour first, tapping off any excess. Then, with the same hand, dredge it in the egg, allowing the excess to drip back into the dish. Finally, with your other hand, coat it in the cornflake mixture, patting to help the crumbs adhere. Place the chicken on the large plate and repeat to bread the remaining cutlets.

8. After all the cutlets are breaded (or wait until it’s been 15 minutes), carefully remove the preheated sheet pan from the oven and pour in the algae oil (it will sizzle), making sure it covers the whole sheet pan. Arrange the chicken in an even layer on the sheet pan, then drizzle the tops lightly with more oil.

9. Bake on the lower rack for 10 to 15 minutes, until the bottoms of the thighs are crisp and golden. Flip the chicken and turn the pan back to front. (The cabbage should be ready by now; if not, move that pan to the lower rack and the chicken to the top rack.) Continue baking the chicken for 10 to 15 minutes more (20 to 30 minutes total), until golden all over and cooked through with an internal temperature of 165°F. Lightly cover with aluminum foil to keep warm and crispy if your chicken is done before you’ve finished the gravy.

10. Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium heat. Add the scallions and ginger and cook, stirring a few times to prevent burning, until softened, about 3 minutes. Stir in the miso paste, flour, ketchup, and mirin and cook, stirring constantly, for 2 minutes. Switch to a whisk and while whisking, slowly pour in the chicken stock. Bring the mixture to a simmer and cook, stirring frequently, until the gravy thickens enough to lightly coat the back of the spoon, 4 to 5 minutes. Remove from the heat and stir in the lime juice, cilantro, pepper, and cayenne pepper (if using). Season with salt to taste (miso varies in saltiness).

11. To serve, slice the chicken thighs on an angle and place them on a platter. Nestle the roasted cabbage wedges and the rice alongside. Right before serving, drizzle everything with the miso gravy (this will prevent sogginess) and top with the scallions and sesame seeds, with lime wedges alongside.

Originally featured in How Cooking from Scratch Helped Nara Smith Rediscover the Joy of Food