Step 1
In a mixing bowl, combine dry ingredients (3/4 cup AP flour, ground TOSTITOS^®, baking powder, baking soda, salt, mushroom powder, and Korean chile flakes).

Step 2
In a separate mixing bowl, combine the egg yolks and buttermilk and whisk in the melted butter. Add the onion, bell peppers, ginger, green onion, cilantro, mushrooms, cheese, and corn kernels.

Step 3
Using an electric mixer or handheld mixer, whip the egg whites and sugar together to stiff peaks.

Step 4
Mix the dry and wet ingredients and then fold 1/3 of the egg whites in to lighten the batter and then fold that mixture into the remaining 2/3 of the egg whites

Step 5
Using a #40 scoop, scoop the thick batter onto a baking sheet lined with parchment paper, then place in the freezer.

Step 6
Once frozen, use standard breading procedure of flour, egg wash (1:1 beaten egg and water) and ground TOSTITOS^®. Keep frozen until ready to fry.

Step 7
Heat the vegetable oil to 325°F and fry until they are golden brown all around, about 3-4 minutes. Remove from the oil and drain on paper towels

Step 8
Serve hot with gochujang sauce.

Step 1
Mix all ingredients together and refrigerate until ready to serve.