Golden perfection, what could that possibly be? A nice, big hunk of cheese...breaded and deep fried to a golden brown...served with your choice of dipping sauce...yep, fried cheese sticks. This is my newest aspiration. Perhaps you can blame it on our recent addition to Top Chef reality cooking show, perhaps there are just things I want to try to make, but either way, as time goes on I find that I am more and more brave in testing out my culinary skills. If fried cheese can be called a culinary skill, that is. [I do realize that I have at least one friend to whom this entire post may seem revolting. So, for bp of ky, you may want to stop reading here! :) ]
So if you are a fellow fried cheese stick lover, here's how I did it, if you're interested in trying it. (Especially since UBC Coffee or any other accessible asian restaurant does not offer this on their menu!)
Cut your choice of cheese into nice thick sticks, about the size of string cheese that you'd buy in the States. Since I was trying this for the first time, I used mozzerella, cheddar, hot pepper jack, and swiss. I figured I'd just go for broke and see what happened.

Next, I made peanut butter and jelly sandwiches for lunch and took the crusts off of four sandwiches. This was not specialty bread, this was plain, no-frills, asianese supermarket white bread. I pulverized it in my blender just a few seconds and poured it into a big bowl.
I added italian seasoning, garlic powder, salt and a few dashes of pepper until it looked and smelled like coating I've seen on fried cheese before. (Sorry I can't offer anything more specific than that!) At this point, I was already in fried cheese heaven. It smelled so good.
Next, I combined 1/3 cup flour and 1/3 cup cornstarch in another bowl.
In a third bowl, I poured maybe 1/2 cup of milk. [i think egg would actually have been better to use, but samantha is allergic to egg and I didn't want to leave her out of such a scrumptious meal!]
I poured cooking oil into my wok, enough to where three or four cheese sticks could have ample room to do their thing. I heated the oil to 360degrees F (I used a cooking thermometer for this.) After only just a few seconds, certainly less than a minute, they began to look like this:
I was pretty pleased with my fried cheese sticks, especially when paired together with chicken and bacon pizza and ranch dip. Yum!
If you make this yourself, here's a few problems I ran into:
the temperature of the oil was a lot more important than I thought. The oil has to be hot enough so that those little sticks will brown quickly, before the cheese melts. At one point, I turned down the heat because some breading had fallen off and was starting to burn....but then the cheese melted out before the cheese stick was sufficiently browned.
I think using the egg instead of the milk might have helped the breading stay on better, but I use only milk for chicken fried steak and it seems to work ok. Any thoughts or suggestions?
My breading tasted good but seemed a little off. Rachel suggested toasting the bread before I blend it? I thought of maybe adding some flour or crushed up crackers to the breading mixture to give it a bit different consistency? I'm not sure. Again, any thoughts?
The last issue is that when we ate them fresh, within a few minutes, they were excellent! But after the initial taste test, by the time plates were on the table, girls had bibs on, and everything ready to sit down and eat, they had cooled to the point of marginality. How to solve that? besides doing it all ahead of time? how do restaurants to it?!
Well, there you go. I'm not interested in competing on Top Chef, but for recreating tastes of America I'm game!