Combine the flour, salt, sugar and yeast in a large bowl. Slowly pour the warm water in while whisking with a fork or chopsticks.
1 ½ cups - all-purpose flour, ½ teaspoon - salt, 1 tablespoon - sugar, 1 ½ teaspoon - instant yeast, 1 cup - water
Mix for a few minutes until the batter looks relatively smooth and the consistency is like the picture shown. If you need to add some more water, do so carefully and slowly.
Cover and let it rise for 1-2 hours or overnight.
Once the batter has risen, it's time to assemble! But heat up the pot of oil for deep frying at this point while you assemble them. The oil should be at least 2-2.5 inches deep.
Cut your cheese of choice into sticks of about 1 inch width and insert a skewer into it.
4-5 - mozzarella cut into sticks
Grab the cheese sticks and dip the tip into the batter and start slowly rotating the stick to wrap the batter around the whole thing. You may need to stretch and pull slowly as you rotate. Make sure it's covered entirely.
Completely coat with panko breadcrumbs and repeat with the rest. You can fry them one by one as you assemble them, or assemble all before you begin.
- panko - or any breadcrumbs you prefer
Once the oil reaches 340-350℉, drop 1-2 of the corn dogs into the oil. Avoid overcrowding the pot, to prevent a drop in temperature, and to leave enough room for the batter to expand as it cooks.
Fry for 3-4 minutes on each side or until golden brown. Remove from oil and drain on a paper towel or a wire rack. Sprinkle some sugar on at this point if you like (regular Korean corn dogs usually have sugar sprinkled on top).
Top with sauces of choice: ketchup, mustard, sweet chilli sauce, hot sauce and more! I also like a garnish of cilantro or parsley for a pop of colour.
Enjoy while warm and gooey!
