Description
This Korean Corn Dog features a crispy panko crust and a deliciously cheesy filling, making it the perfect snack or street food treat.
Ingredients
Scale
- 4 hot dogs
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Mozzarella cheese sticks (optional)
Instructions
- Cut the hot dogs in half and insert wooden skewers into each half. If using cheese sticks, insert one into each hot dog.
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, sugar, and salt.
- Add the milk and egg to the dry ingredients and mix until smooth.
- Heat vegetable oil in a deep frying pan to 350°F (175°C).
- Dip each hot dog into the batter, ensuring it’s fully coated, then roll it in panko breadcrumbs for extra crunch.
- Carefully place the coated hot dogs into the hot oil and fry until golden brown, about 3-4 minutes.
- Remove the corn dogs from the oil and drain on paper towels. Serve hot with your favorite dipping sauces.
Notes
- For a spicier kick, add some chili powder to the batter.
- Serve with ketchup, mustard, or a spicy mayo for dipping.
Keywords: Korean Corn Dog, Panko Crust Corn Dog, Cheesy Corn Dog, Street Food, Snack Recipe