1. Begin by threading each skewer or chopstick with a hot dog and a piece of mozzarella cheese, ensuring the ends are sealed to prevent any cheese leakage during the frying process.

2. Arrange separate shallow trays or dishes with the panko breadcrumbs, cubed potatoes, crushed ramen, crushed cornflakes, and caster sugar. This will make the coating process a breeze.

3. In a mixing bowl, whisk together the all-purpose flour, sugar, and baking powder. Then, add the egg and gradually whisk in the milk until you achieve a smooth, lump-free batter.

4. Fill a deep pot or Dutch oven with a neutral oil, such as vegetable or canola oil, and heat it to a temperature between 320–340°F.

5. Dip each skewered hot dog and cheese into the batter, allowing any excess to drip off. Then, roll the coated skewer in your preferred crunchy toppings (potatoes, ramen, cornflakes), pressing them firmly onto the surface. Finally, finish with a coating of panko breadcrumbs for a delightfully crispy exterior.

6. Carefully lower the coated skewers into the hot oil and fry for 3–5 minutes, flipping them halfway, until they are golden brown and crispy.

7. Once the Korean Corn Dogs are fried to perfection, remove them from the oil and drain them on paper towels. While they’re still hot, dust them generously with the caster sugar. Serve your creations immediately, accompanied by your favorite dipping sauces, such as ketchup and mustard.