Description
The Ultra Crispy and Crunchy Korean Corn Dog is an elevated version of the classic American corn dog featuring a thick, sweet batter coated in crunchy panko breadcrumbs, enclosing juicy hot dogs and melty mozzarella cheese. Deep-fried to a perfect golden brown, these corn dogs are dusted with sugar and salt, creating a delightful sweet and savory flavor. Served with ketchup, mustard, or gochujang mayo, this snack promises a crispy, gooey, and irresistible bite every time.
Ingredients
Scale
Hot Dogs 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 1¼ cups)
- 30 g sugar (2 tbsp)
- 7 g baking powder (2 tsp)
- 230 g 2% milk (about ¾ cup)
- 1 pc egg
- 4 g salt (1½ tsp salt)
Coating and Garnish
- 200 g panko breadcrumbs (extra for safety)
- 1 tsp white sugar
- Ketchup (optional, for serving)
- Mustard (optional, for serving)
- Gochujang mayo (optional, for serving)
Instructions
- Prepare the Batter: Combine all batter ingredients except panko (flour, sugar, baking powder, milk, egg, salt) in a blender and blend with a hand blender until a very thick batter forms. Pour the batter into a large glass jar, cover with plastic wrap, and refrigerate until ready to use.
- Assemble Corn Dogs: Cut each cooked hot dog in half and carefully slide each piece onto a wooden skewer, leaving space at the top. Cut mozzarella into large blocks similar in size to the hot dogs and slide them onto the skewers on top of the hot dogs. Keep the assembled skewers cold in the refrigerator until frying.
- Heat Oil: Preheat your deep fryer or pot of oil to 350°F (180°C) for frying.
- Batter the Corn Dogs: Dip each hot dog and cheese skewer into the chilled batter, fully coating the hot dog and cheese. Use a twirling motion when pulling out to help the batter stick evenly.
- Coat with Panko: Immediately roll the battered corn dogs in panko breadcrumbs, pressing with your hands to cover completely and fill in any wet spots with extra panko.
- Fry the Corn Dogs: Carefully lower one edge of the corn dog into the hot oil and fry for 5 seconds before fully immersing it to prevent sticking. Fry for 3 to 5 minutes or until the breadcrumbs turn a deep golden brown.
- Drain and Season: Remove the fried corn dogs and place them on paper towels to absorb excess oil. Dust generously with a mixture of white sugar and a little salt while still warm.
- Serve: Add your favorite condiments such as ketchup, mustard, or gochujang mayo and serve immediately for the best crispy and melty experience.
Notes
- Ensure thorough coating in both batter and panko to avoid holes and ensure maximum crunchiness.
- The batter should be thick enough to coat well but still blendable; add milk in small amounts if too thick.
- Use a powerful hand blender for the batter to avoid overheating or switch to a whisk if concerned about appliance damage.
- Keeping assembled corn dogs cold before frying helps the cheese stay intact and prevents melting too early.
- Dusting with sugar and salt after frying enhances the signature sweet-salty flavor balance.
- For authentic flavor, try serving with gochujang mayo as a spicy, creamy condiment.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 45 mg
