Spicy Cheetos-Coated Korean Corn Dog

1.In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

2.In a separate bowl, beat the egg and warm milk together until smooth.

3.Gradually pour the wet ingredients into the dry ingredients, stirring gently until a thick, smooth batter forms. Do not overmix; the batter should be thick enough to coat the corn dogs.

4.Insert wooden skewers halfway into each hot dog or cheese stick, or for a half-and-half corn dog, skewer a hot dog and a mozzarella stick together.

5.Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). The oil should be deep enough to fully submerge the corn dogs.

6.Pour the crushed Flamin' Hot Cheetos into a shallow dish for coating.

7.Dip each skewered hot dog or cheese stick into the batter, ensuring it is fully coated. Allow excess batter to drip off.

8.Immediately roll the battered corn dog in the crushed Cheetos, pressing gently to adhere the crumbs evenly over the surface.

9.Carefully place the coated corn dogs into the hot oil. Fry in batches, turning occasionally, until the coating is golden, crispy, and the hot dog is heated through, about 4-5 minutes.

10.Remove the corn dogs with a slotted spoon and drain on paper towels to remove excess oil.

11.In a small bowl, mix gochujang, mayonnaise, and honey to create a spicy-sweet dipping sauce.

12.Serve the spicy Cheetos-coated Korean corn dogs hot with the gochujang mayo sauce and optional ketchup and mustard on the side.