Asian-Inspired Cheetos Kong Dog Skewers

1.Preheat a deep fryer or large heavy-bottomed pot with vegetable oil to 350°F (175°C).

2.Insert soaked wooden skewers lengthwise into each hot dog, leaving enough skewer exposed to hold.

3.In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.

4.In a separate bowl, beat the egg and then whisk in the milk until combined.

5.Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. The batter should be thick enough to coat the hot dogs evenly; if too thick, add a little more milk.

6.Place the crushed Flamin' Hot Cheetos in a shallow dish or plate.

7.Holding each skewered hot dog by the exposed skewer end, dip it into the batter, ensuring it is fully coated.

8.Immediately roll the battered hot dog in the crushed Flamin' Hot Cheetos, pressing gently to adhere the crumbs evenly over the surface.

9.Carefully lower the coated hot dogs into the hot oil, frying in batches if necessary to avoid overcrowding.

10.Fry for 3-4 minutes, turning occasionally, until the coating is crisp and bright red-orange in color. Remove with a slotted spoon and drain on paper towels.

11.While the skewers fry, prepare the glaze by whisking together honey, soy sauce, gochujang, rice vinegar, sesame oil, grated ginger, and minced garlic in a small saucepan.

12.Heat the glaze over medium heat until it begins to simmer, then reduce heat to low and cook for 2-3 minutes until slightly thickened. Remove from heat.

13.Brush the hot Cheetos-coated skewers generously with the sweet and spicy glaze.

14.Sprinkle toasted sesame seeds and sliced green onions over the glazed skewers for garnish.

15.Serve immediately while hot and crispy, accompanied by extra glaze or dipping sauce if desired.