Korean Hot Dog aka Corn Dog

Ingredients:

30-40 Mini hotdog (chicken sausage)

180g AP flour

4g baking powder

25g sugar

2g salt

1 egg

150ml milk

Direction/Instruction:

1. Boil the mini hotdog/sausage in boiling water for about 30 sec.  Drain & start by skewering hotdog/sausage.
2. Next, whisk all the ingredients together until smooth.  The batter should be very thick & sticky.
3. Coated the hotdog/sausage in the sticky batter.  Once coated, the hotdog/sausage is ready to be fried.  Cook a few minutes, flipping at least once until all sides are golden brown & batter is fully cooked.

Note: If using pancake flour, it should be 200g and fresh milk 140ml