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In a non-stick pot, add in milk, corn starch, and sugar. Bring it to a simmer, but keep stirring consistently to prevent burning and sticking.
Cook on medium heat for 3-5 minutes, until it becomes a thick consistency and no longer runny.
Line a container with parchment paper, pour in the milk mixture, flatten, add another piece of parchment paper on top to prevent moisture from coming in. Rest in the fridge for 2 hours or overnight.
Cut the milk pudding into 8 even pieces or your preferred sizes.
Cover in corn starch, then egg, then panko.
Deep fry for 4-5 minutes or until golden brown.
Drizzle on condensed milk and powder sugar, and enjoy!