Halve the chicken thighs. Place the panko breadcrumbs in a deep bowl and empty the flour into a shallow bowl. Whisk the eggs in a deep bowl, season. Toss the chicken in the flour in batches, shake off the excess, then dip the chicken in the egg. Coat the chicken in the breadcrumbs, pressing firmly on the crumb coating. Fill a pot to 1/3 with oil and heat it to approx. 160°C. Slide the chicken into the oil in batches using a slotted spoon, deep-fry for approx. 10 mins. until golden. Remove and drain on paper towels.
Combine the single cream with the ketchup, chilli and corn, season. Serve the dip with the chicken.