How to Make Crispy Korean Corn Dogs at Home
Korean Corn Dogs have taken the food world by storm! They are crunchy on the outside, cheesy and savory on the inside, and surprisingly easy to prepare right in your own kitchen.
Prep Time & Yield
* Prep time: 20 mins
* Resting time: 1 hour
* Cook time: 10 mins
* Servings: Makes approx. 6 corn dogs
Ingredients
For the Batter:
* Wheat flour: 200g
* Active dry yeast: 7g (2 tsp)
* Sugar: 25g (2 tbsp)
* Salt: 5g (1 tsp)
* Warm milk: 250ml
* Egg: 1 large
* Vegetable oil: (for frying)
For the Filling & Coating:
* Sausages/Hot dogs: 6 pieces (cut in half if long)
* Mozzarella cheese: 6 sticks (optional)
* Panko breadcrumbs: 200g
* Small potato cubes: 100g (optional, for extra crunch)
For the Toppings / Sauces:
* Ketchup
* Mustard
* Mayonnaise or Spicy Mayo (optional)
Step-by-Step Preparation
Step 1: Prepare the Batter
In a large bowl, whisk together the flour, yeast, sugar, salt, warm milk, and egg. Cover and let rest in a warm place for about 1 hour until the batter doubles in size.
Step 2: Prepare the Fillings
Cut the sausages and mozzarella sticks to equal sizes. Thread them onto wooden skewers (you can do all-cheese, all-sausage, or half-and-half). Peel and dice the potatoes into tiny cubes if using.
Step 3: Coat the Skewers
Dip and roll each skewer into the thick batter until fully covered. Then, roll in the panko breadcrumbs (and press in the potato cubes if desired) to adhere well.
Step 4: Deep Fry
Heat oil in a deep pan to 170–180°C (340–355°F). Deep fry the corn dogs for 3 to 5 minutes until golden brown and crispy. Drain on paper towels.
Step 5: Sauce and Serve
Drizzle generously with ketchup, mustard, and mayonnaise. Serve immediately while hot and cheesy!
