Jumbo hotdogs are skewered, coated with a light yeasted dough, rolled in panko (then in sesame seeds, optionally) and deep fried until golden and crisp. It's the ultimate snack. Have two and it's a full meal.Note: Disposable bamboo chopstick is the traditional choice for the skewer. We use shorter bamboo skewers so that the corn dogs fit comfortably in our largest wok.
In a shallow bowl, whisk together the flour, sugar, salt and yeast.
Make a well in the center and pour in the milk (or water).
Mix until everything just comes together (the dough will be soft, wet and lumpy but it will smoothen after resting).
Cover the bowl and leave the dough to rest for an hour.
Prep the hotdogs
Place the hotdogs on a plate line with a stack of paper towels.
Cover with more paper towels and press to remove surface moisture.
Thread each hotdog into a skewer.
Fry the Korean corn dogs
In a wide frying pan, pour in enough cooking oil to reach a depth of at least three inches. Start heating the oil (it takes time to heat up that much oil).
Take a skewered hotdog and lower sideways until it touches the rested dough.
Start twirling the hotdog until the dough sticks to it then lift a couple of inches and continue twirling until completely covered with dough (do not overdo this because the dough will still expand during frying).
Roll the dough-covered hotdog in panko (pressing the crumbs lightly into the dough helps make them stick better) and, optionally, in sesame seeds.
Fry the hotdogs in batches (two to three per batch depending on the width of your pan). With cooking chopsticks or tongs, roll them around the hot oil for even cooking. It takes three to four minutes for the dough to get cooked through.
Rest the cooked Korean corn dogs on a rack and continue frying the rest.
Serve your home cooked Korean corn dogs immediately.