Korean Corn Dog - 감자핫도그 (Gamja Hotdog)

0 In a bowl, whisk active dry yeast, sugar and luke warm water together. Let this rest for 5-15 minutes to bloom. When the yeast starts to foam at the top, the yeast is active and ready to use. Add all-purpose flour, glutinous rice flour and salt to the yeast mixture and stir until well combined. Cover and allow this to proof for 1 hour. 
6 After 1 hour or until the batter has doubled in size, place it in the fridge for 10-15 minutes so the batter is easier to work with.
5 While the dough is proofing, peel and dice the potatoes. Soak the potatoes in water and set aside.
4 Using skewers or wooden chopsticks, skewer on the hot dog and cheese, alternating between one another. There should be four pieces of hot dog and cheese in total per skewer. 
3 Drain the potatoes and pat them dry with a paper towel or kitchen towel. Lay the potatoes out on a sheet tray or plate and coat it with cornstarch and salt. 
2 In another plate, add the panko bread crumbs, salt and chili powder (optional). Mix until thoroughly combined. 
1 Using a wide and deep pan, add about 2 to 3 inches of frying oil and heat to 325F / 160C. 
7 Dip the skewers into the batter and evenly coat it. You may have to use your fingers to spread the batter. Immediately coat it with potatoes then panko bread crumbs. 
8 Fry the hot dog for 4-5 minutes or until golden brown and crisp on the outside. Transfer to a wire rack and spinkle sugar all around the hot dog.
9 Top with your favorite condiments like ketchup, mustard, or mayo and enjoy!