Korean Corn Dogs (Print Version)

# Ingredients:

01 - 1 3/4 cups all-purpose flour.
02 - 1 cup warm water.
03 - 2 teaspoons active dry yeast.
04 - 1 tablespoon white sugar.
05 - 1/2 teaspoon kosher salt.
06 - 1/2-1 cup panko breadcrumbs.
07 - 3 hot dogs (cut in half).
08 - 8 oz block cheese, cut into hot dog-width strips.
09 - 1/3 cup nacho cheese sauce or mayonnaise.
10 - 1 bag potato chips.
11 - Ketchup for serving.
12 - Mustard for serving.
13 - Sugar for sprinkling.

# Instructions:

01 - Mix yeast, sugar and warm water. Let foam 5-10 minutes. Add flour and salt. Cover and let rise 45-60 minutes.
02 - Cut hot dogs in half and cheese into strips. Skewer onto chopsticks or wooden sticks. Refrigerate until dough is ready.
03 - Heat oil to 350°F. Dip skewers in batter at an angle, twirling to coat completely. Roll in panko, pressing to adhere.
04 - Fry corn dogs at 350°F for 1.5 minutes per side until golden brown. Place on cooling rack.
05 - Brush with nacho cheese or mayo, roll in crushed chips if desired. Sprinkle with sugar and serve with ketchup and mustard.

# Notes:

01 - Cheese is easier to skewer at room temperature.
02 - Fry immediately after coating for best shape.
03 - Can crush chips while dough rises to save time.

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