Cheesy Korean Corn Dogs (Printable)

Crunchy, cheesy Korean corn dogs with golden batter and sweet-savory flavor, perfect for snacking.

# What You'll Need:

→ Corn Dogs

01 - 6 mozzarella cheese sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs (optional)
03 - 12 wooden skewers

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup whole milk (add more if necessary)

→ Breading

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional for extra crunch)

→ Frying

12 - Vegetable oil, enough for deep frying

→ Topping

13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste

# How-To Steps:

01 - If using hot dogs, halve each. Skewer mozzarella halves and hot dog pieces onto wooden sticks, combining all cheese or half cheese/half hot dog. Pat dry using paper towels to remove moisture.
02 - Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add egg and milk, mixing until a thick, sticky batter forms. Add extra milk if batter is too thick; it should cling to skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate and mix evenly.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches. Heat oil to 350°F (175°C).
05 - Dip skewers into batter, turning to coat fully. Use a spoon to help cover if needed. Roll coated skewers in breadcrumb mixture, pressing gently to adhere evenly.
06 - Fry 2-3 skewers at a time, turning occasionally, until golden brown and crisp, about 3 to 4 minutes per batch. Drain on paper towels.
07 - Sprinkle hot corn dogs lightly with granulated sugar. Drizzle with ketchup and yellow mustard as desired. Serve immediately for optimal crunch and cheese pull.

# Expert Suggestions:

01 -
  • That molten cheese stretch is genuinely addictive and impossible to stop at one.
  • The contrast of crispy batter against soft, gooey cheese feels like a textural revelation every single time.
  • They're surprisingly manageable to make at home once you nail the batter consistency, and your friends will think you've discovered culinary magic.
02 -
  • Moisture is sabotage—pat everything dry before breading or you'll steam instead of fry, and the batter won't crisp properly.
  • The batter consistency matters more than you'd think; if it's too thin, it'll slide off into the oil, but too thick and you'll get a dense, doughy coating instead of that signature light crunch.
  • Don't skip the oil temperature check; 350°F is the sweet spot where the outside crisps before the inside burns.
03 -
  • Keep your oil temperature consistent; dip a wooden skewer in before frying to check—if it bubbles immediately, you're good to go.
  • If your batter seems to be sliding off into the oil during frying, it's too thin; let it sit for a minute to thicken slightly before continuing.
  • Freeze unbattered skewers ahead of time if you want to batch-prep; the cold cheese actually stays intact better during the initial fry.
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