Description
Experience the ultimate street food delight with this recipe for The Best Korean Corn Dog. Crispy on the outside, cheesy and savory on the inside, these corn dogs are coated in a fluffy batter, rolled in crunchy potatoes and panko breadcrumbs, then deep-fried to golden perfection. Perfect as a fun snack or meal, they come with optional cheese layers and classic ketchup and mustard toppings.
Ingredients
Scale
Batter
- 3 1/2 cups (420 g) all-purpose flour
- 1 3/4 cup + 2 tbsp (450 ml) lukewarm water
- 1 tbsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
Filling
- 8 sausages or hot dogs
- 4–6 sticks low moisture mozzarella cheese or cheese blocks
- 4 pieces American cheese slices (individually wrapped, optional)
Coating
- 12 oz (340 g) frozen french fries, cut into small pieces (about 4 cups, optional)
- 2 cups (120 g) panko breadcrumbs
Frying & Serving
- Oil for deep-frying (vegetable or canola oil recommended)
- Sugar for dusting
- Ketchup for drizzling
- Mustard for drizzling
Instructions
- Prepare the batter: In a large square or oval pan, combine all-purpose flour, sugar, instant yeast, salt, and lukewarm water. Mix with a spoon until the batter is smooth and well incorporated.
- Let the batter rise: Cover the pan and leave the batter in a warm place for about 1 hour or until it doubles in volume, developing a light and airy texture.
- Prepare the filling: Cut the hot dogs in half. Cut mozzarella sticks or cheese blocks into pieces similar in size to the hot dogs. Skewer each hot dog and cheese piece on a stick with the hot dog at the bottom and cheese on top. For a fun twist, cut the bottom 1 inch of a hot dog in a cris-cross pattern for an octopus shape. If using American cheese slices, wrap them around the hot dog and press tightly. Refrigerate the skewers until ready to use to help them retain shape during frying.
- Prepare coating ingredients: Cut frozen french fries into small pieces and place them in one pan. Put panko breadcrumbs in a separate pan; set both aside.
- Coat the corn dog: Dip each skewer into the risen batter, twisting as you lift to ensure an even, thick coating. Smooth the batter with your fingers if needed.
- Apply potato and breadcrumb coating: Roll the battered skewer in the chopped french fries, pressing lightly to adhere. Then roll it in panko breadcrumbs, firmly pressing to mold the coating around the cheese to prevent it from oozing out during frying.
- Heat oil for frying: Heat oil in a large skillet or pan to 350°F (175°C). Make sure there is enough oil to submerge most of the corn dog.
- Deep-fry the corn dogs: Carefully place 1-2 skewers into the hot oil to maintain temperature. Fry for 3-4 minutes, turning occasionally with tongs for even golden brown and crispy results.
- Drain and finish: Remove the cooked corn dogs and let them rest on a cooling rack to drain excess oil.
- Serve: Dust corn dogs lightly with sugar and drizzle ketchup and mustard as desired. Serve immediately for the best crispy and gooey texture.
Notes
- Keeping the corn dog skewers refrigerated before frying helps the cheese maintain its shape and prevents excessive oozing.
- Using low moisture mozzarella helps achieve a stretchy cheese texture without too much melt leakage.
- The optional french fries coating adds extra crunch and a unique texture, but you can omit it if desired.
- Adjust oil temperature if the coating browns too quickly or too slowly to ensure fully cooked batter and fillings.
- For a spicier twist, add chili powder or cayenne to the batter or sprinkle over the finished corn dog.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Keywords: Korean corn dog, crispy corn dog, cheesy corn dog, street food, snack, deep-fried snack
