Korean Corndogs

For Inside the Korean Hot Dog

1. At least 1 hour before you plan to cook, cut the hot dogs in half and push each half onto a disposable chop stick. Push the hot dog down so that an equal length of stick is poking out the top.
2. Cut a piece of the cheese to about the same size as the hot dog and thread it onto the top portion of the chop stick. Place these into the fridge, covered with plastic wrap until ready to cook (up to 24 hours ahead). The point is that the hot dogs and cheese should be very cold before applying the batter and frying.

When Ready to Start Cooking

1. Add 4 Cups of Peanut Oil (see notes section) to the frying pan and set on high. Allow to heat while preparing the batter and coating. Keep a close eye on it and adjust the temperature down if it gets too hot. It's important to have a thermometer or you run the risk of burning your dogs or having the oil too cool and the batter sliding off.

For the Batter

1. Mix together the milk and the bisquick with a whisk until smooth. Allow to sit until ready to batter and coat the dogs but don't allow to come to room temp. You want the batter cold. Don't batter the dogs ahead of time, the batter and coating needs to go on just before they go in the pan.
2. Pour the batter into a tall cylinder shaped container (You can use a tall drinking glass). Allow enough room at the top so that the batter doesn't spill over the top. Place a saucer under the glass in case that any batter comes over the top and down the sides, it will go into the saucer.

For the Coating

1. Mix the panko, salt and garlic powder together in a pan that is large enough to hold the entire length of the corndog and stick.

To Fry the Corn Dog

1. Once the oil is at 370-380, quickly coat the entire hot dog/cheese down to the stick and allow the excess to drip off the end and back into the glass.
2. Quickly move to the panko bread crumbs and roll into the crumbs. Use your hands to coat the panko onto the hot dogs and press into the batter.
3. Place into the hot oil. Repeat with another corn dog. Do not attempt to fry more than 2 at a time or you will cool the oil off too much to fry the corn dogs. Quickly set a timer for 2 minutes. After 30 seconds, using tongs, flip the corn dog over and allow to cook on the other side for the remainder of the two minutes. Remove to a paper towel lined plate and repeat until all 8 corn dogs are done.
4. Sprinkle with a dusting of sugar while the corn dog is draining.