Position rack in the middle and preheat oven to 400 F.

Sprinkle salt on both sides of chicken thighs.

In a bowl, beat eggs. Add flour, water, onion powder, garlic powder and mix well to combine.

On a shallow plate, spread a cup of cornflakes crumbs.

Prepare a baking sheet by lining it with parchment paper.

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.

Spray with cooking oil on top of the breaded chicken. Bake 25~30 minutes or until chicken is cooked through.

While the chicken is baking, make the sauce. Add water and cornstarch to a saucepan and whisk to combine.

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.

Mix in heavy cream. Pour over katsu and enjoy.