Description
The Ultra Crispy and Crunchy Korean Corn Dog is a fun and indulgent twist on the classic American corn dog. Featuring an ultra crispy, sugary panko coating and melty mozzarella cheese inside, this Korean street food favorite is perfect for a satisfying snack or appetizer.
Ingredients
Scale
Hotdogs and Cheese
- 4 pc hotdogs (cooked) cut in half
- 8 chunks dry mozzarella cut into pieces the same size as the hot dogs
Batter
- 200 g all-purpose flour (about 1+¼ cup)
- 30 g sugar (2 tbsp)
- 7 g baking powder (2 tsp)
- 230 g 2% milk (about ¾ cup)
- 1 pc egg
- 4 g salt (1+½ tsp salt)
- 200 g panko (buy extra to be safe)
Garnish and Condiments
- 1 tsp white sugar
- Ketchup (optional)
- Mustard (optional)
- Gochujang mayo (optional)
Instructions
- Prepare the Fryer: Set your deep fryer temperature to 350°F/180°C to ensure the oil is hot enough for frying.
- Make the Batter: Blend together all the batter ingredients except the panko—flour, sugar, baking powder, milk, egg, and salt—using a hand blender or whisk until a very thick batter is formed. Pour the batter into a large glass or container, cover with plastic wrap, and chill in the fridge until ready to use.
- Assemble the Corn Dogs: Cut hot dogs in half and carefully slide them onto wooden skewers, leaving space at the top for the cheese. Cut the mozzarella into similarly sized chunks and add them on top of the hot dogs on the skewers. Keep the assembled skewers chilled in the fridge to maintain firmness before frying.
- Batter the Corn Dogs: Dip each skewer fully into the chilled batter, ensuring the entire hot dog and cheese section is coated. Use a twirling motion to help the batter cling well to the skewered ingredients.
- Coat with Panko: Immediately roll the battered corn dogs in panko breadcrumbs, pressing with your hands to cover any wet spots and form a thick crispy layer.
- Fry the Corn Dogs: Carefully dip one side of the coated corn dog into the hot oil first, frying for about 5 seconds to prevent sticking. Then fully submerge and fry for 3-5 minutes until the coating is a deep golden brown and crispy.
- Drain and Garnish: Remove the cooked corn dogs and place them on paper towels to absorb excess oil. While still warm, dust with a light sprinkle of salt and a generous coating of sugar for the signature sweet and salty crunch.
- Serve: Add your favorite condiments such as ketchup, mustard, or gochujang mayo and serve immediately for the best experience. Enjoy your ultra crispy Korean corn dogs!
Notes
- If interested in the authentic Korean corn dog recipe, refer to expert sources for variations.
- Make sure to thoroughly coat the hot dogs with batter and panko to avoid holes during frying.
- The batter should be thick enough to coat the corn dogs but smooth enough to blend; add milk in small increments if needed to adjust consistency.
- Warning: The thick batter can strain hand blenders—do not overblend to prevent motor overheating. Use a powerful blender or whisk as an alternative.
Nutrition
- Serving Size: 1 piece
- Calories: 300 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
