Korean Corn Dog - Extra Crunchy

Step 1

In a large bowl combine the milk, sugar, and yeast. Stir gently. Let sit for 5 minutes.

Step 2

Add the rest of the batter ingredients, cover lightly and let sit at room temperature until the mixture doubles in size (around 1 hour)

Step 3

Once proofed, transfer into a tall glass or any tall container to dip your dogs completely in.

Step 4

Crush the uncooked ramen and spread out on large shallow plate or baking tray. Sprinkle the ramen seasoning on top if desired.

Step 5

Add oil to a deep frying pan with vegetable oil. Using kitchen thermometer, heat oil until temperature reads to 330 – 350 Degrees F (or 165-175 Celsius)

Step 6

To the skewer sticks add hot dog and mozzarella stick

Step 7

Dip into the batter, then immediately roll on the plate with crushed ramen.

Step 8

Fry for 3-5 minutes, or until golden brown

Step 9

Drizzle with mayo-sriracha and sprinkle with sugar.

Step 10

Serve immediately, or store covered in airtight container for up to 2 days (heat in oven for 4-8 minutes), or freeze for up to 3 months in a ziplock bag (heat in oven for 20 minutes)