Two Hands Corn Dogs: A Korean twist on an American classic

• The most recent restaurant just opened at 19th and Glendale avenues, not far from my central Phoenix neighborhood, so I decided to make my acquaintance with these Korean treats.

State of play: Korean corn dogs are made with wheat or rice batter as opposed to the cornmeal used in their American counterparts. That means they're chewier than most folks in the U.S. are used to.

• Unlike classic American corndogs, Korean dogs come with various coatings and different fillings, as well.

Zoom in: Two Hands has seven corn dogs to choose from, including a spicy dog, one covered in crispy rice and even an "OG" American state fair-style dog.

• You have your choice of dogs, including some that are half or even entirely made of mozzarella.
• I went with the potato dog, covered in fried potato cubes, a signature sauce and Flamin' Hot Cheetos powder, along with a Classic Korean style.

Best bites: When I got my food, the two words that popped into my head were "state fair."

• The Classic was both sweet and savory, and seemed crispier than the corn dogs I'm used to.
• The potato dog was half cheese, half sausage, so the first few bites tasted like the most unique mozzarella stick I've had.
• It was an interesting and tasty mix of flavors, like hot Cheetos and French fries in a crispy corn dog.