Dough

1. Combine the bread dough, glutinous rice flour, sugar, yeast, and salt in a large shallow dish
2. Add the water and milk, and mix to combine (make sure the water and milk aren't warmer than 37C/99F)
3. Loosely cover with cling wrap and let the dough rise in a warm place for 30 minutes to 1 hour or until doubled in size.

Potato

1. Cut the potato into 1cm cubes and place in a microwave-safe bowl with a couple of teaspoons of water
2. Cover with cling wrap and microwave for 5-8 minutes, or until just tender
3. Drain and set aside
4. OR: Boil the potatoes in a pot of salted water for 8-10 minutes, or until just tender, then drain
5. Add the cornstarch to the drained potatoes and toss to combine

Assemble

1. Put the potato on one side of a baking tray and the panko bread crumbs on the other side
2. Slide the halved hot dogs followed by the cheese onto the wooden skewer so that the hotdog and cheese are stacked vertically
3. Dip the skewers in the dough, twirling the dough in one direction until they are completely covered in dough (if you're having trouble getting the dough to stay use your hands to stretch a thin layer of dough over the hotdog)
4. Put the hotdog into the potato cubes and lightly press them onto the dough
5. Then transfer the hotdog to the panko bread crumbs and roll to coat
6. Heat a deep frypan filled with 5cm/2 inches of vegetable oil until it reaches 180C/350F (a piece of white bread dropped in the oil should turn golden brown)
7. Carefully fry 2 corn dogs at a time, turning constantly for 4-6 minutes, or until golden brown
8. Remove from the oil and drain on a wire rack or paper towel
9. Sprinkle with sugar and drizzle with ketchup and honey mustard to serve
10. Enjoy immediately!