Skewer the hot dog, pushing the stick to within about 104 cm. of the end.
Create a breading system, with the dough in a shallow pan, the blanched potatoes in a second pan, the breadcrumbs in a third pan, then a sheet tray for the finished product. NOTE: keep a bowl of water nearby to wet the hand that’s applying the sticky dough.
Hold the skewered dog in one hand, stretch the dough over the dog to completely and evenly cover. Use your wet hand to pull and stretch any extra dough from the bottom end.
Transfer the coated dog to the pan with the diced potatoes. Roll the dog over the potatoes allowing them to adhere. Gently squeeze the dog to retain an even shape once this step is complete.
Coat the dog with the panko mixture, gently patting the breadcrumbs down so they fill the gaps between the potatoes.
Fry the corn dogs in baskets until the exterior is golden-brown, about 4 minutes, and the dog reaches an internal temperature of 74Ā°C.
Place the dog on a serving plate and season with salt.
Sauce the dog with the sriracha mayo from a squeeze bottle and garnish with black sesame seeds.
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