Cut the kishka into 10 equal parts by cutting five slices and then cutting the slices in half.

Thread each piece of kishka onto a skewer so it forms a three-inch (seven-and-a-half-centimeter) log.

Mix all the dry ingredients together in a bowl.

Using a fork or a whisk, slowly add the pareve milk and eggs to form a batter.

Fill a deep fryer or a small deep saucepan with oil until it’s about three inches (seven and a half centimeters) high. Heat the oil until it’s really hot.

Take a frozen kishka stick and dip it into the batter, then place immediately into the hot oil. Fry until golden brown, about three minutes. Work with only a few skewers at a time so as not to overcrowd the pot.

Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).

Once all the skewers are done, line them up on a baking sheet and bake for 20 minutes. This ensures that your kishka is warmed through and totally cooked.

Combine the sweet chili and duck sauces and serve as a dipping sauce with the corn dogs.