Homemade Korean Corn Dogs (Print Version)

# Ingredients:

→ Batter

01 - 1 ¾ cups Flour
02 - 1 cup Warm Water
03 - 2 teaspoon Active Dry Yeast
04 - 1 tablespoon White Sugar
05 - ½ teaspoon Kosher Salt
06 - ½-1 cup Panko

→ Fillings

07 - 3 Hot Dogs (Cut in half)
08 - 8 oz Block of cheese (cut into width of hot dogs)

→ Toppings

09 - ⅓ cup Nacho Cheese or Mayo
10 - 1 bag of chips
11 - Ketchup
12 - Mustard
13 - Sugar

# Instructions:

01 - Mix yeast, sugar, and warm water. Let foam for 5-10 minutes. Add flour and salt. Cover and let rise for 1 hour.
02 - Cut hot dogs in half and cheese into matching widths. Skewer onto chopsticks or wooden sticks. Refrigerate until dough is ready.
03 - Heat oil to 350°F. Pour Panko on a plate. Dip skewered hot dogs in batter, coating completely. Roll in Panko, pressing to adhere.
04 - Fry corn dogs for 1.5 minutes per side until golden brown. Place on cooling rack.
05 - Brush with nacho cheese or mayo if desired. Roll in crushed chips. Sprinkle with sugar and serve with ketchup and mustard.

# Notes:

01 - Let cheese come to room temperature for easier skewering
02 - Fry immediately after coating for best shape
03 - Can crush chips while waiting for dough to rise

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