Korean Corn Dog
These crispy Korean corn dogs pair savory hot dogs and stretchy mozzarella beneath a thick wheat batter and crunchy panko crust. Ready in 20 minutes, they finish hot with sugar and tangy condiments.
Equipment
- Wooden sticks or skewers
- Mixing Bowl
- Whisk
- Tall cup
- Shallow plate
- Deep fryer or deep wide pot
- Wire rack
Ingredients
- 3 hot dogs cut in half
- 6 sticks low moisture fresh mozzarella cheese
- 1 1/4 cups all purpose flour
- 2 tbsp sugar plus extra to finish
- 1/4 tsp salt
- 2 tsp baking powder
- 1 large egg
- 3/4 cups milk
- 2 cups panko
- High heat oil for deep frying
- mustard as needed, optional
- ketchup as needed, optional
Instructions
- Build each skewer with a hot dog half nearest the handle and a mozzarella stick above it, then refrigerate the assembled skewers. Keep the fillings cold while preparing the coating.
- Combine the flour, salt, sugar, and baking powder with a whisk, incorporate the egg and milk, then transfer the batter to a tall cup and refrigerate it; spread the panko across a shallow plate. The finished batter should look smooth and feel thick enough to cover the filling generously.
- Bring enough oil for the corn dogs to float to 350°F in a deep fryer or deep wide pot over medium-high to medium heat, then retrieve the chilled skewers and dip them into the batter as the oil approaches temperature. Check that the batter surrounds the entire filling without exposed patches.
- Turn each battered skewer through the panko, gently pressing the crumbs against the surface wherever needed. A complete layer of breadcrumbs should cover the wet batter.
- Lower the coated skewers carefully into the oil, cook for 3–4 minutes while turning as needed, and transfer them to a wire rack. Look for a golden exterior with a crisp, textured crust before removing them.
- Finish the hot corn dogs with a sprinkle or roll of sugar and add mustard and ketchup if desired. Serve while the crust is crunchy and the mozzarella is melted.
Notes
Ingredient tip: Select a firm block of low-moisture mozzarella rather than soft mozzarella packed in liquid so you get substantial sticks with a stretchy melt beneath the crust.
Coating tip: Keep both the assembled skewers and thick batter chilled until dipping, then gently press panko over every wet patch, especially where the hot dog and cheese meet, to help prevent leaks.
Serving tip: Plan portions around immediate serving while the panko exterior is crunchy and the mozzarella center is melted.
Topping swap: You can reduce or skip the finishing sugar sprinkle if you want a savory crust, while keeping the measured sugar inside the batter as written.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.