Description
Crispy Korean Corn Dogs are a wildly popular street food known for their golden, crunchy exterior and gooey, cheesy interior. Unlike traditional American corn dogs, these are coated in a yeasted batter, rolled in panko or sugar, and often filled with a mix of hot dogs and mozzarella. The contrast between the crisp coating and the stretchy cheese center is what makes them so addictive. Perfect for a fun snack or an indulgent treat, these corn dogs bring street food vibes right to your kitchen.
Ingredients
For the dough
2 cups all-purpose flour
2 tbsp sugar
1 tsp salt
2 tsp instant yeast
1 egg
¾ cup warm milk
For assembling
4 hot dogs, cut in half
8 mozzarella cheese sticks (or blocks), cut to match hot dog size
8 wooden skewers
1 cup panko breadcrumbs
½ cup sugar (for coating, optional)
Oil for frying
Instructions
In a large bowl, combine flour, sugar, salt, and yeast. Add the egg and warm milk, then mix until a sticky dough forms. Cover and let it rise in a warm place for 1 hour or until doubled in size.
Once the dough has risen, punch it down. Lightly flour your hands and divide the dough into 8 equal portions.
Skewer each hot dog half and mozzarella stick together (mozzarella on top, hot dog on the bottom). Flatten a piece of dough and wrap it around the skewer until fully covered. Pinch the seams to seal.
Roll each wrapped skewer in panko breadcrumbs, pressing gently to help them stick.
Heat oil in a deep pot to 350°F. Fry the corn dogs 2 to 3 at a time until golden brown and crispy, about 3 to 4 minutes. Drain on paper towels.
While still hot, roll in granulated sugar if desired.
Notes
Use dry mozzarella (not fresh) to avoid excess moisture and keep the cheese from leaking out while frying. If the dough is too sticky to handle, lightly oil or flour your hands. You can freeze the assembled uncooked corn dogs and fry straight from frozen—just add an extra minute or two to the frying time. Serve with ketchup, mustard, or a spicy mayo drizzle for dipping.