Cheesy Korean Corn Dogs (Print Version)

# Ingredients:

→ Dough

01 - 8 g instant yeast
02 - 60 g granulated sugar
03 - 4 g fine salt
04 - 400 g bread flour or all-purpose flour
05 - 320 ml warm water

→ Filling and Coating

06 - 1 pack hot dogs
07 - 5 sticks string cheese or 227 g block mozzarella cheese
08 - 2 cups panko breadcrumbs

→ For Assembly

09 - 10 disposable wooden chopsticks

→ For Frying

10 - Vegetable oil or neutral deep-frying oil

# Instructions:

01 - Combine warm water, instant yeast, and granulated sugar in a long baking tray. Stir thoroughly to dissolve and allow to proof until bubbles appear.
02 - Sift bread flour and fine salt together. Add to the yeast mixture and mix until a sticky dough forms. Level the surface, cover with a damp towel or plastic wrap, and let rise for approximately 2 hours until doubled in size.
03 - While the dough proofs, cut mozzarella cheese into hot dog-sized pieces if using a block. Skewer each hot dog and cheese stick onto wooden chopsticks, alternating or separating as desired.
04 - Pat prepared skewers dry with paper towels to help batter adhere evenly.
05 - Add vegetable oil to a deep pan and preheat to 175°C (350°F) for frying.
06 - Pour panko breadcrumbs onto a shallow plate, spreading them evenly for coating.
07 - Working one at a time, dip each skewer fully into the risen batter by twisting to coat thoroughly.
08 - Roll the battered skewers in the panko breadcrumbs until completely covered.
09 - Fry coated skewers in batches, turning as needed, until golden brown and crisp on all sides. Fry time should be 3–5 minutes.
10 - If a crisper crust and gooier cheese are preferred, fry a second time for an extra 1–2 minutes.

# Notes:

01 - For best results, ensure oil temperature stays consistent to prevent soggy crust.
02 - Removing excess moisture from cheese and hot dogs helps the batter adhere and crisp up.