Description
Experience the ultimate Korean street food with this Ultra Crispy and Crunchy Korean Corn Dog recipe. Featuring a melty mozzarella cheese center and a sugary panko coating, these corn dogs are crispy on the outside and gooey on the inside, perfect for a fun snack or appetizer that will delight your taste buds.
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 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)
Coating and Garnish
- 200 g panko breadcrumbs (buy extra to be safe)
- 1 tsp white sugar
- Ketchup (optional)
- Mustard (optional)
- Gochujang mayo (optional)
Instructions
- Prepare the fryer: Preheat your deep fryer to 350°F (180°C) to ensure the oil is at the perfect temperature for frying.
- Make the batter: Using a hand blender, combine all batter ingredients except the panko (flour, sugar, baking powder, milk, egg, salt) until a very thick batter forms. Be careful not to overblend to avoid overheating your blender. Alternatively, whisk the batter by hand until smooth.
- Chill the batter: Pour the batter into a large glass jar, cover with plastic wrap, and refrigerate until ready to use. This helps the batter thicken and improves coating.
- Prepare the corn dogs: Cut hot dogs in half and carefully slide each half onto a wooden skewer, leaving space at the top for the cheese. Cut mozzarella into chunks similar in size to the hot dogs and slide them on top of the hot dogs on each skewer. Keep skewers cold in the refrigerator until frying.
- Batter the corn dogs: Remove the batter from the refrigerator. Dip each corn dog into the batter, ensuring it is completely coated using a twirling motion to encourage even coverage and help the batter stick well.
- Coat with panko: Immediately roll the battered corn dogs in panko breadcrumbs, pressing gently to cover any wet spots and achieve a fully crunchy coating.
- Start frying carefully: Lower one side of each corn dog into the hot oil for 5 seconds before fully immersing it. This prevents sticking to the fryer bottom or basket.
- Fry to golden perfection: Fry corn dogs for 3 to 5 minutes until the exterior is a deep golden brown and ultra crispy.
- Drain excess oil: Remove corn dogs from oil and place on paper towels to drain excess oil thoroughly.
- Season and serve: Dust each corn dog generously with a mix of salt and white sugar. Serve immediately with ketchup, mustard, or gochujang mayo for dipping.
Notes
- Ensure thorough coating with batter and panko to avoid holes or thin spots in the crust.
- The batter should be thick enough to stick well but still blend smoothly; add small amounts of milk if too thick.
- Use a powerful hand blender to avoid motor overheating; whisking by hand is a good alternative.
- Keep skewered hot dogs and cheese cold before frying to help maintain shape and texture.
- Carefully lower corn dogs into oil to prevent sticking and uneven cooking.
- Use extra panko breadcrumbs to ensure full coverage and an extra crunchy texture.
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: 1.5 g
- Protein: 10 g
- Cholesterol: 45 mg
