Korean Corn Dog

BATTER:--
2 cup all-purpose flour
½ tsp SIDS SALT & PEPPER
3 tbsp sugar
1¼ cup lukewarm water
1½ tsp instant dry yeast
INGREDIENTS:--
6 pieces sausages/hotdogs
1 cups panko breadcrumbs
1-2 cup frozen french fries, thawed & cut into small cubes
Flour for dredging
Rice bran oil, for frying
FOR DRIZZLING:--
Sugar
Tuimato Sauce
Mustard

MAKE THE BATTER:
In a large bowl, combine and mix flour, sugar and SIDS SALT & PEPPER. Make a well in the middle and pour in the lukewarm water then add the instant yeast. Leave for a few seconds to hydrate the yeast a bit.
Using a wooden spoon, mix from the middle going outwards until a wet, sticky dough is formed. Mix until smooth and no longer lumpy until gluten forms, about 3-5 minutes.
Cover the bowl with plastic wrap and let the dough rise until it doubles in size.
Once the dough is ready, start to heat about 8 cm oil in a deep pan to 160°C.
PREPARE THE SAUSAGES:
Skewer the sausages on wooden skewers or chopsticks.
Place panko and and cubed French fries, side-by-side on a baking pan or on separate plates. Transfer the batter on a baking pan.
Dredge a sausage in flour coating it thinly, tap to remove excess flour. Roll the sausage in the sticky dough until it wraps around the hotdog.
Roll it in the potato cubes, lightly pressing with your hands so they will stick to the dough. Next roll it with panko to fully cover the dough.
Fry coated corn dogs directly in hot oil for about 6 minutes, turning it in between once the bottom part turns brown.
Remove the fried corn dog from the oil and liberally dust with sugar then drizzle with Tuimato Sauce and mustard.