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Korean Corn Dog Recipe
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Korean Corn Dog Recipe

Course Snack
Cuisine Korean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 444kcal

Ingredients

  • 6 hot dogs, sausages, or mozzarella sticks (cut mozzarella sticks into 1-inch-wide by4-and-a-half-inch-long pieces; for sausages and hot dogs, use the ones that were previously mentioned)
  • Three sets of disposable wooden chopsticks
  • One Cup of Panko Bread Crumbs
  • Fry the dogs in oil
  • Sprinkle them with granulated sugar
  • Then drizzle them with hot mayonnaise
  • Mustard
  • Ketchup

Batter

  • 125 ml cool fat-free milk
  • 1 ¼ cups both flour
  • 2 tablespoons granular white sugar
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • One big egg cold from the refrigerator

Instructions

  • Cut a box of plastic wood chopsticks before using them to skewer your hot dogs, sausage, or cheese. Some have cheese, others have sausages, and still, others have both
  • Keep the hot dogs, sausage, and cheese in the refrigerator to keep them cool while you prepare the batter
  • Combine flour, sugar, salt, and baking powder. Mix thoroughly by whisking. Combine the milk and the egg. Combine everything by whisking it together. The batter consistency should be thick and sticky. When lifting the whisk, the batter should not fall off. The batter should be thick enough to stick on the hot dogs, but not so thick that it runs off as you cover them
  • The key to a perfectly chilled batter will use cold egg and milk. If the kitchen is heated, the batter must be chilled in the refrigerator
  • Transfer the batter to a loaf pan. Hot dogs can't be cooked in a loaf pan unless the entire piece can be coated. Add the panko on its own. Add oil to the frying pan
  • Add enough oil to cover the hot dog once it's inserted. The temperature should be 350°F
  • Remove skewers from the refrigerator. Turn hot dog/sausage/cheese in the batter to coat. Take your fingers to spread the batter out, if it is too thick, remove some away. Don't make your batter too thick because it will expand when fried. Make sure your hot dog/sausage/cheese is fully coated
  • The hot dog should be coated with panko bread crumbs. While the gooey batter will pick up some panko, I prefer to sprinkle and press more on to cover every crevice
  • Repeat with remaining dogs/sausages/cheese. If coating takes too long, refrigerate coated ones. Cheese must be refrigerated until frying. It should make 6 hot dogs
  • Add 2-3 hot dogs at such a time to heated oil. Wait until the batter is browned on both sides before serving
  • Sugar hot dogs. Add condiments