In a large bowl whisk together bread flour, rice flour, salt, and sugar.
In a separate bowl whisk together the egg and water. Add yeast and whisk to incorporate.
Add the wet ingredients to the dry. Stir to combine. Once a ball of dough is formed, cover the bowl with a damp towel and place in a warm spot to proof for at least 1 hour.
For a regular corn dog skewer a whole hot dog onto a skewer leaving 2 inches for a handle. For a combination dog, cut a hot dog in half and skewer it followed with a block of cheese. Pat the skewers dry with a paper towel.
In a wide heavy bottomed-pan heat 1-2" of peanut oil to 330˚F/165˚C.
Dip a skewer into the batter and wrap the dough around the hot dog. Using wet fingertips pinch off the excess dough and smooth it into an even layer.
Roll the skewers into french fries or bread crumbs until evenly coated. If using french fries be sure to press firmly so they stick to the batter.
Gently place the skewer into the hot oil and fry until golden ~5-7 minutes. Turn for even browning.
Drain the corn dogs on rack. Sprinkle each corn dog with a teaspoon of sugar and a generous drizzle of ketchup and mustard. Serve hot.