Korean Potato Corn Dog | Crispy Street Chicken Snack

Cut the hot dogs in half. Cut the block mozzarella cheese into sticks of the same thickness and length as the hot dogs. Thread half a hot dog onto each skewer first, followed by a mozzarella stick on top, so the cheese is at the tip of the skewer. Place the skewers in the fridge for 15-20 minutes so that the cheese stays cold and firm.

Peel the potatoes, then dice them into very small cubes, about 5 mm in size. Rinse with cold water to remove excess starch, then pat thoroughly dry with paper towels. Toss with 1 tablespoon of cornstarch so that it sticks perfectly to the batter when coating.

In a bowl, mix together the all-purpose flour, cornstarch, baking powder, salt, and 1 tablespoon of granulated sugar. In another small bowl, whisk the egg with the cold milk, then pour into the dry ingredients. Mix into a thick, stretchy, sticky batter. Pour the batter into a tall glass for easier dipping and chill for 10 minutes.