Description
The Ultra Crispy and Crunchy Korean Corn Dog is a fun and indulgent snack combining savory hot dogs and melty mozzarella cheese, encased in a thick, sweet batter coated with crunchy panko breadcrumbs. Fried to a golden crisp, this Korean street food favorite is dusted with sugar and served with optional ketchup, mustard, or gochujang mayo for a flavor-packed treat.
Ingredients
Scale
Main Ingredients
- 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 1/4 cups)
- 30 g sugar (2 tbsp)
- 7 g baking powder (2 tsp)
- 230 g 2% milk (about 3/4 cup)
- 1 pc egg
- 4 g salt (1 1/2 tsp salt)
Coating
- 200 g panko breadcrumbs (buy extra to be safe)
Garnish and Serving
- 1 tsp white sugar
- ketchup (optional)
- mustard (optional)
- gochujang mayo (optional)
Instructions
- Prepare the fryer: Set your fryer temperature to 350°F/180°C to ensure the oil is hot enough for frying.
- Make the batter: Combine all batter ingredients—flour, sugar, baking powder, milk, egg, and salt—excluding the panko in a mixing bowl. Use a hand blender to blend until a very thick batter forms. Cover the batter and refrigerate until ready to use.
- Assemble the skewers: Cut hot dogs in half and carefully slide each piece onto wooden skewers, leaving space at the top. Cut mozzarella into chunks similar in size to the hot dogs and slide them onto the skewers above the hot dogs. Keep the assembled skewers cold in the fridge until frying.
- Batter the corn dogs: Dip each skewer with hot dog and cheese into the chilled batter, ensuring complete coverage. Use a twirling motion to help the batter stick evenly.
- Coat with panko: Immediately roll the battered corn dogs in the panko breadcrumbs until fully coated. Press extra panko onto any wet spots to ensure a crunchy crust.
- Start frying carefully: Slowly lower one side of the coated corn dog into the hot oil and fry for 5 seconds before fully immersing it to prevent sticking to the fryer basket or pot bottom.
- Fry until golden: Fry the corn dogs for 3 to 5 minutes or until the coating turns a deep golden brown and becomes crispy.
- Drain and garnish: Remove the corn dogs from the oil and drain on paper towels to remove excess oil. Dust them with a pinch of salt and a generous coating of sugar for the signature sweet and savory taste.
- Serve immediately: Add optional condiments like ketchup, mustard, or gochujang mayo. Serve hot and enjoy the melty, crispy delight.
Notes
- Ensure the batter is thick enough to coat the hot dogs evenly but still easy to blend. Add small amounts of milk if needed to adjust consistency.
- Be generous when coating the corn dogs with panko to prevent holes and achieve maximum crunch.
- If you don’t have a powerful hand blender, mixing batter with a whisk is a safer alternative to avoid damaging your appliance.
- Keeping the assembled skewers cold before frying helps maintain cheese shape and prevents premature melting during cooking.
- Use paper towels to drain excess oil properly after frying to maintain crispiness.
- Dusting with sugar provides the unique sweet contrast classic to Korean corn dogs, but it can be adjusted according to taste.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 50 mg
