4 frozen chicken hot dogs (cut into quarters)
4 mozarella cheese sticks (cut into quarters)
8 bamboo paddle skewers (18 cm)
100 g panko breadcrumbs
120 g all-purpose flour
25 g sugar
1 egg
150 ml milk
vegetable oil (for deep frying)
tom yum glaze:
100 g fresh red chillies (deseed & minced)
20 g garlic (minced)
100 g sugar
150 g water
15 g apple cider vinegar
16 g instant tom yum paste
salt & pepper (to taste)
potato starch water (5 potato starch + 5 g water combined)
| When the corndogs are coated with the batter and breadcrumbs, you must fry it immediately to avoid the batter sliding off the hotdog.
Spoon a layer of the tom yum glaze over the corndogs.