Korean Corn Dogs (Print Version)

# Ingredients:

→ Batter

01 - 1 cup Warm Water

02 - ½ teaspoon Kosher Salt

03 - 2 teaspoons Active Dry Yeast

04 - 1 tablespoon White Sugar

05 - 1 ¾ cups Flour

06 - ½–1 cup Panko Breadcrumbs

→ Fillings

07 - 8 oz Block of cheese (slice to match hot dogs)

08 - 3 Hot Dogs (halved)

→ Toppings

09 - Crushed Chips (1 bag)

10 - Ketchup

11 - Mustard

12 - ⅓ cup Mayo or Nacho Cheese

13 - A sprinkle of Sugar

# Instructions:

01 - Dissolve yeast and sugar into warm water. Wait 5-10 mins for foam to form. Mix in flour and salt. Cover it up and leave for an hour to rise.

02 - Slice hot dogs in half and chop cheese to match their size. Stick them onto skewers or chopsticks and refrigerate until dough is ready.

03 - Set oil to 350°F. Spread Panko on a plate. Submerge skewered hot dogs into the batter until fully covered. Roll them in Panko, pressing so it sticks.

04 - Cook in heated oil for about 1.5 minutes per side or until golden. Put them on a rack to cool off a bit.

05 - Smear mayo or nacho cheese (optional). Coat with crushed chips, sprinkle some sugar, and dish up with mustard or ketchup.

# Notes:

01 - Bring cheese to room temperature to skewer easily.

02 - Fry right after battering so the shape holds better.

03 - Crush chips ahead of time while dough is rising.

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