Description
This Korean Corn Dog recipe offers a delicious twist on the classic American corn dog by using a yeasted batter and coating it with crunchy panko. Filled with hot dogs and melted cheese, these crispy fried snacks are topped with nacho cheese or mayo and crushed chips for an extra layer of flavor and texture. Perfect for a fun appetizer or street food-inspired treat!
Ingredients
Scale
The Batter:
- 1 ¾ cups Flour
- 1 cup Warm Water
- 2 teaspoon Active Dry Yeast
- 1 tablespoon White Sugar
- ½ teaspoon Kosher Salt
- ½–1 cup Panko
The Fillings:
- 3 Hot Dogs (Cut in half)
- 8 oz Block of cheese (cut to width of hot dogs)
The Toppings:
- ⅓ cup Nacho Cheese or Mayo
- 1 Bag of Chips (crushed)
Condiments:
- Ketchup
- Mustard
- Sugar (for sprinkling)
Instructions
- Activate Yeast: Combine 2 teaspoons active dry yeast, 1 tablespoon white sugar, and 1 cup warm water in a large dish. Let it sit for 5-10 minutes until the mixture becomes foamy to activate the yeast.
- Make Dough: Add 1 ¾ cups flour and ½ teaspoon kosher salt to the foamy yeast mixture. Mix thoroughly to form a dough. Cover and allow it to rise for 45 minutes to an hour, until it has doubled in size.
- Prepare Fillings: While dough is rising, cut hot dogs in half and slice the cheese block into pieces matching the hot dogs’ width. Skewer a piece of hot dog and cheese onto chopsticks or skewers and refrigerate until ready to use. Allow cheese to warm to room temperature for easier skewering.
- Prepare Coating: Pour panko onto a baking tray or large plate. If using chips for coating, crush them with your hands or food processor while the dough rises.
- Heat Oil: Heat oil in a deep pan or fryer to 350°F (175°C) and maintain this temperature before starting to dip the skewers.
- Batter the Skewers: Hold each skewer at an angle and dip it into the dough batter, twirling to fully cover the hot dog and cheese. Make sure the batter forms a thick, even coat to prevent cheese leakage.
- Coat with Panko: Roll the battered skewer in the panko breadcrumbs, pressing gently with your hands to ensure the panko adheres evenly and firmly.
- Fry Corn Dogs: Fry each corn dog in the hot oil for about 1.5 minutes per side until golden brown and crispy. Remove and set on a cooling rack. Repeat with remaining skewers.
- Add Toppings: If using chip coating, brush the cooked corn dogs with nacho cheese or mayo. Then roll and press the crushed chips onto the surface to stick.
- Serve: Sprinkle with sugar if desired and serve hot with ketchup and mustard on the side.
- Enjoy: Dig into these irresistible Korean corn dogs immediately for the best crispy and melty experience.
Notes
- Allow the dough to rise fully to ensure a light, puffy batter coating.
- Cheese that has warmed to room temperature is easier to skewer without cracking.
- Maintain oil temperature at 350°F for optimal frying results—too hot or too cold affects texture.
- You can customize toppings with your favorite sauces and chip flavors.
- Serve immediately for the best crispy texture.
Keywords: Korean corn dog, korean street food, cheesy corn dog, fried snack, panko corn dog, hot dog recipes