In a bowl, whisk active dry yeast, sugar and luke warm water together. Let this rest for 5-15 minutes to bloom. When the yeast starts to foam at the top, the yeast is active and ready to use. Add all-purpose flour, glutinous rice flour and salt to the yeast mixture and stir until well combined. Cover and allow this to proof for 1 hour.
After 1 hour or until the batter has doubled in size, place it in the fridge for 10-15 minutes so the batter is easier to work with.
While the dough is proofing, peel and dice the potatoes. Soak the potatoes in water and set aside.
Using skewers or wooden chopsticks, skewer on the hot dog and cheese, alternating between one another. There should be four pieces of hot dog and cheese in total per skewer.
Drain the potatoes and pat them dry with a paper towel or kitchen towel. Lay the potatoes out on a sheet tray or plate and coat it with cornstarch and salt.
In another plate, add the panko bread crumbs, salt and chili powder (optional). Mix until thoroughly combined.
Using a wide and deep pan, add about 2 to 3 inches of frying oil and heat to 325F / 160C.
Dip the skewers into the batter and evenly coat it. You may have to use your fingers to spread the batter. Immediately coat it with potatoes then panko bread crumbs.
Fry the hot dog for 4-5 minutes or until golden brown and crisp on the outside. Transfer to a wire rack and spinkle sugar all around the hot dog.
Top with your favorite condiments like ketchup, mustard, or mayo and enjoy!
