Korean corn dog

• pinch of salt

• neutral oil for frying

• sugar for coating

• panko breadcrumbs

• 2 sausages

• 75g glutinous rice flour

• 30g sugar

• your fav sauce hot sauce / honey mustard / ketchup

• 1/2 block mozzarella cheese

• 4g yeast

• 150ml water

• 100g all purpose flour

Step 1

- combine all dry ingredients in the yeasted dough, mix well and add water. mix until you no longer see the flour, then let proof at room tempt until doubled in size

Step 2

- cut the hot dog into half and estimate the same size for the mozzarella. arrange them onto skewers

Step 3

- once the dough is ready, roll the skewers into it, the dough should stick on well. take off excess batter. make sure the batter coats the cheese and hotdogs nicely, but it’s not too thick

Step 4

- coat with breadcrumbs, press gently

Step 5

- heat the oil until it gets really hot (very important). deep-fry the corndogs until golden brown (watch carefully)

Step 6

- leave cool before sprinkling sugar and serve with your fav condiments