Preheat the oven to 180ºC. Remove the skin from the chicken thighs and place skin side down on a foil lined tray. Salt the inside of the skins generously and place in the oven to crisp up for 30-40 minutes. 

Cut the chicken thighs into bite-size chunks. Whisk the egg in a shallow bowl and in another add the panko, oregano, sesame seeds, grated comte, salt and pepper. Toss the chicken in the beaten egg then in the seasoned panko until well coated. 

Stone the plums and roughly chop. Add to a saucepan with the rest of the ingredients, cover and bring to a simmer over a low heat, stirring occasionally and mashing the plums with the back of the spoon. After 15-20 minutes the plum ketchup should be thick and glossy. Remove from the heat to cool.     

Remove the chicken skin from the oven and leave it to cool and crisp. Roughly chop and mix with some more of the grated comte. 

Heat a few inches of vegetable oil in a heavy based pan then fry the chicken in batches for 8-10 minutes, turning as it fries, until golden brown and cooked through. Remove to a tray lined with kitchen towel until all the chicken is cooked.

Serve the popcorn chicken on a platter and scatter over the crispy chicken skin and comte, serve with the plum ketchup to the side for dipping.