1. 1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, sugar, and salt.

2. 2. In a separate bowl, beat the eggs and milk until well combined.

3. 3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth and free of lumps.

4. 4. Take a hot dog and carefully insert a skewer through its center, leaving about 1-2 inches of the skewer exposed on each end.

5. 5. Cut the mozzarella cheese into long, thin sticks and insert them alongside the hot dogs, ensuring they are fully covered.

6. 6. Pour the panko breadcrumbs into a shallow dish.

7. 7. One by one, dip the skewered hot dogs and cheese into the prepared batter, ensuring an even coating.

8. 8. Gently roll the battered corn dogs in the panko breadcrumbs, pressing lightly to help the crumbs adhere.

9. 9. Heat the oil in a deep fryer or large pot to a temperature between 350°F and 375°F.

10. 10. Carefully lower the coated corn dogs into the hot oil and fry for 2-3 minutes, or until the batter is golden brown and crispy.

11. 11. Once fried, transfer the Korean Corn Dogs to a baking sheet lined with paper towels to drain any excess oil.