Korean Potato Chicken Corn Dogs

Cut the fresh chicken breast fillets into thicker cubes of approx. 2.5–3 cm or thick strips. Cut the mozzarella into sticks or cubes of the same thickness as the chicken.

Thread the chicken breast pieces onto the bottom of each skewer and place the mozzarella stick on top. This way, you bite into the warm cheese first, while the bottom remains sturdy and juicy chicken meat. Sprinkle the skewers with a pinch of salt and pepper, then refrigerate for 10 minutes so that the cheese stays cold and firm until breading.

Peel the potatoes, then cut them into very small, approx. 5 mm cubes. Pat them thoroughly dry with a clean kitchen towel or paper towel so the coating fries up perfectly crispy. Spread the potato cubes and panko breadcrumbs onto separate flat trays.