Start by pouring the whole milk into a saucepan. Gently heat it over medium-low heat. You want it warm, not boiling. Stir in the granulated sugar and the vanilla extract. Let that goodness meld for about a minute.

Gradually whisk in the cornstarch powder. Keep stirring to avoid lumps. In a few minutes, you’ll notice the mixture thickening. This is crucial—keep the heat low and stir consistently.

Once thickened, pour the mixture into a square baking dish or a lined tray. Smooth the top with a spatula. Cover it with plastic wrap and refrigerate for at least three hours, or until fully set.

Remove the chilled mixture from the fridge. Lightly dust your hands with some cornstarch to prevent sticking. Cut the mixture into squares or bars.

In a small bowl, beat the egg. Dip each piece into the egg wash, making sure it’s evenly coated. This step is important to ensure the breadcrumbs stick.

Now, roll the egg-coated pieces in panko breadcrumbs. Press slightly so they adhere well. This is what will give your deep fried milk its bubbly crunch.

In a deep frying pan, heat oil over medium heat. Carefully place each coated piece into the hot oil. Fry them for about two minutes or until they are golden brown. Remove and let them drain on paper towels.