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Making the Batter
In a plate bowl A, add yeast, brown sugar, and milk. Mix to combine
In plate bowl B, add flour, egg and salt.
Transfer the milk-yeast mixture (Plate bowl A) and pour into the plate bowl B.
Stir gently using the spoon until the flour is fully dissolved.
Coating the Corn Dog
Cut the Mozzarella cheese into 3 inches long with the same width as the hotdog. Divide the jumbo hotdog into 2 pieces.
Assemble the hotdog and cheese into the wooden chopstick. The cheese should be placed above the hotdog
Transfer the Batter into a tall glass or shallow pan (whichever you prefer). Dip the hotdog cheese in a wooden chopstick into the batter, Roll in one direction until it is fully coated.
Transfer into the breadcrumb, and turn until it is fully covered,
Pour vegetable oil in a pan or cooking pot on low heat.
Once the oil is hot, add the corn dog.
Let it cook on each side till turns a golden brown. Flip it and repeat the process
Remove the corn dog from the pan, and dry it with paper towel.
Drizzle with mayo ketchup sauce