The classic American corn dog gets a uniquely crunchy twist. This ultimate street food treat has transformed the standard corn dog into something extraordinary.
Rather than your average fair corn dog, they are served with a sweet batter, a coating of panko breadcrumbs or cubed potatoes, and deep-fried until perfect.
The crunchy outer layer balances with the chewy mozzarella and is served with a hot dog. Every bite is Addictive. The fair-style corn dog, with the sweet batter, isn’t the There are Korean corn dogs, with a twist.
Tools & staples that make these recipes faster;
- A deep fryer or heavy-bottomed pot ensures perfectly crispy Korean corn dogs every time
- A candy or deep-fry thermometer helps maintain the ideal oil temperature for even cooking
- Wooden skewers make assembling and serving corn dogs effortless
- All-purpose flour is essential for creating the crispy, golden batter
- Panko breadcrumbs add extra crunch and texture for that authentic Korean street food experience
Ingredients
For the Corn Dogs:
- 8 hot dogs (or beef, pork, turkey)
- 8 sticks of mozzarella cheese (String cheese works well)
- 8 wooden skewers (or chopsticks)
- 2 cups of panko bread crumbs (alternatively, 3-4 medium-sized potatoes cubed)
- Vegetable oil for frying
For the Batter:
- 1 cup of flour
- 1/2 cup of cornstarch
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon salt
- 1 cup of cold milk
- 1 large egg
For Serving:
- Ketchup
- Yellow Mustard
- Mayonnaise
- Sugar (for dusting, traditional)
Instructions
Prepare Your Proteins
Using paper towels, pat the hot dogs and mozzarella sticks completely dry.
This moisture will make the batter slip off. Use a wooden skewer to insert through the center of each hot dog.
Make sure to leave enough stick on the bottom for a comfortable hold.
If you want the classic Korean style, feel free to skewer a mozzarella stick next to the hot dog on the same stick.
Otherwise, you can make a vegetarian version with just mozzarella.
Organize Your Coating Area
Spread some panko breadcrumbs on a shallow plate.
To prepare the potato version, peel the potatoes, cut them into 1/4 inch cubes, and dry them thoroughly.
This will help the coating adhere to the potatoes better and make them crispier when fried.
This step is important and shouldn’t be rushed.
Prepare the Batter
To a large mixing bowl, add flour, sugar, salt, baking powder, and cornstarch, then mix these dry ingredients.
The cornstarch is important to get the texture of the coating to the ideal crisp, airy quality.
Add cold milk and an egg to a separate bowl and mix them together until smooth, then add them into the dry ingredients.
Mix them until a smooth batter is formed.
It should be fairly thick and consistent, like pancake batter, and should not have any dry lumps.
Coating the Corn Dogs
Take a glass or a tall container that is just tall enough for a corn dog to dip in.
Pour in the batter. This is easier to dip in than a bowl.
Dip each corn dog in some plain flour first ( this is so the batter will stick).
After that, coat the whole corn dog in the batter, making sure everything is covered.
Then let some of the extra batter dribble off before using panko breadcrumbs or taking some of the diced potatoes and lightly pressing the top of a dog.
Make sure the whole corn dog is covered.
Finally, rest the plated corn dogs for 5 minutes before frying.
Heat the Oil
First, get a deep, heavy-bottomed pot or Dutch oven and pour in 3-4 inches of vegetable oil.
Heat the oil until it is 350 degrees F (175 degrees C), and be sure to keep a close eye on the temperature.
This temperature is very important. If the oil is too hot, the outside will burn while the inside stays cold.
But if it is too cool, the coating will soak up the oil and become too greasy.
You will know the oil is hot enough when a small bit of batter is dropped in and immediately begins to sizzle as it rises to the top of the oil.
Fry Perfection
Place two to three corn dogs in the hot oil, taking care not to overcrowd the pot, as this will change the temperature of the oil.
Fry the corn dogs for about 3-4 minutes, turning them every once in a while to brown them evenly.
You are going for a deep, golden brown color, and the coating should be completely brown and look crispy.
The panko should look like it is toasted, and the potato cubes should be cooked through and look golden.
Drain the corn dogs to a wire rack placed on top of a baking sheet.
If a wire rack is not available, then paper towels will work as well.
Plate and Serve
Traditional Korean corn dogs contain a unique sweet and savory mixture.
After plating, feel free to lightly dust with sugar and pair with ketchup, mustard, or mayonnaise.
We recommend zigzagging over top, but serving them on the side as dip cups works great too.
Recipe Notes
Temperature Control. How hot your oil gets determines how crispy the corn dog gets.
Once the oil gets too hot, the outer layer will burn.
A good way to check the oil temperature if you don’t have a thermometer is to drop in a small piece of bread.
If it browns in about 60 seconds, you should be good to go.
Lots of different cheeses can be used in a corn dog. If you want a cheese that melts really easily and stretches for that cool Instagram shot, try mozzarella.
If you want something with a bit more bite, feel free to switch it for some cheddar, pepper jack, or even halloumi.
If your batter seems too thick, add a tablespoon of milk to thin it out.
If it is too thin, it will be missing flour. If the batter seems too thin, add more flour.
The batter should be thick enough to cling to the hot dog, but not so thick that it becomes a gloop.
Instead of using panko or potatoes, try some ramen noodles, corn flakes, hot Cheetos, or even crushed corn nuts.
Freezing Instructions
Coated but uncooked corn dogs can first be frozen individually on a baking sheet before being transferred to a freezable bag.
To cook, take them out straight from frozen, and just add a minute or two to the frying time.
Substitutes And Alternatives Ingredients
- Hot Dog: For a protein swap, there is chicken and vegetarian sausage, or even fish cakes to make it unique. For extra smoky flavor, go for the smoked sausage.
- Mozzarella: Choose a cheddar stick for a nice tang, or halloumi that doesn’t melt and holds its shape to be that cheese.
- Panko: Normal breadcrumbs can be used, but there will probably be a little less crunch. A nice textural alternative is crushed cornflakes or Rice Krispies.
- Milk: You can use any kind of milk, including dairy-free, like almond, oat, or soy.
- All-Purpose: For a gluten-free alternative, use a gluten-free all-purpose flour blend, but keep in mind the texture will be slightly different. If that blend is missing xanthan gum, add a little less than 1/4 tsp.
How To Store Korean Corn Dogs
Refrigerator
Corn dogs should be kept in an airtight container to last 3 days in the fridge.
The coating will go soft, but can be made to be a little crispy once again.
Reheating
The best means to restore crispiness is using an air fryer set to 375°F for 5 or 7 minutes or an oven set to 400°F for 8 to 10 minutes.
Microwaving is not advised, as this will cause the coating to become soggy.
Freezing
Up to 2 months of storage is made possible by freezing cooked corn dogs.
Each corn dog should be wrapped individually in plastic wrap and then placed in a freezer bag.
To reheat, take it directly from the freezer and put it in the oven at 375°F for 15-20 minutes.
Make-Ahead
Up to 4 hours of refrigeration are allowed for the corn dogs, stopping at the coating step, before frying.
The coating will actually stick better as a result of this.
Crunchy Korean Corn Dog Recipe
The classic American corn dog gets a uniquely crunchy twist. This ultimate street food treat has transformed the standard corn dog into something extraordinary.
Rather than your average fair corn dog, they are served with a sweet batter, a coating of panko breadcrumbs or cubed potatoes, and deep-fried until perfect.
The crunchy outer layer balances with the chewy mozzarella and is served with a hot dog. Every bite is Addictive. The fair-style corn dog, with the sweet batter, isn't the There are Korean corn dogs, with a twist.
Ingredients
- Ingredients
- For the Corn Dogs:
- 8 hot dogs (or beef, pork, turkey)
- 8 sticks of mozzarella cheese (String cheese works well)
- 8 wooden skewers (or chopsticks)
- 2 cups of panko bread crumbs (alternatively, 3-4 medium-sized potatoes cubed)
- Vegetable oil for frying
- For the Batter:
- 1 cup of flour
- 1/2 cup of cornstarch
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon salt
- 1 cup of cold milk
- 1 large egg
- For Serving:
- Ketchup
- Yellow Mustard
- Mayonnaise
- Sugar (for dusting, traditional)
Instructions
Instructions
Prepare Your Proteins
Using paper towels, pat the hot dogs and mozzarella sticks completely dry.
This moisture will make the batter slip off. Use a wooden skewer to insert through the center of each hot dog.
Make sure to leave enough stick on the bottom for a comfortable hold.
If you want the classic Korean style, feel free to skewer a mozzarella stick next to the hot dog on the same stick.
Otherwise, you can make a vegetarian version with just mozzarella.
Organize Your Coating Area
Spread some panko breadcrumbs on a shallow plate.
To prepare the potato version, peel the potatoes, cut them into 1/4 inch cubes, and dry them thoroughly.
This will help the coating adhere to the potatoes better and make them crispier when fried.
This step is important and shouldn't be rushed.
Prepare the Batter
To a large mixing bowl, add flour, sugar, salt, baking powder, and cornstarch, then mix these dry ingredients.
The cornstarch is important to get the texture of the coating to the ideal crisp, airy quality.
Add cold milk and an egg to a separate bowl and mix them together until smooth, then add them into the dry ingredients.
Mix them until a smooth batter is formed.
It should be fairly thick and consistent, like pancake batter, and should not have any dry lumps.
Coating the Corn Dogs
Take a glass or a tall container that is just tall enough for a corn dog to dip in.
Pour in the batter. This is easier to dip in than a bowl.
Dip each corn dog in some plain flour first ( this is so the batter will stick).
After that, coat the whole corn dog in the batter, making sure everything is covered.
Then let some of the extra batter dribble off before using panko breadcrumbs or taking some of the diced potatoes and lightly pressing the top of a dog.
Make sure the whole corn dog is covered.
Finally, rest the plated corn dogs for 5 minutes before frying.
Heat the Oil
First, get a deep, heavy-bottomed pot or Dutch oven and pour in 3-4 inches of vegetable oil.
Heat the oil until it is 350 degrees F (175 degrees C), and be sure to keep a close eye on the temperature.
This temperature is very important. If the oil is too hot, the outside will burn while the inside stays cold.
But if it is too cool, the coating will soak up the oil and become too greasy.
You will know the oil is hot enough when a small bit of batter is dropped in and immediately begins to sizzle as it rises to the top of the oil.
Fry Perfection
Place two to three corn dogs in the hot oil, taking care not to overcrowd the pot, as this will change the temperature of the oil.
Fry the corn dogs for about 3-4 minutes, turning them every once in a while to brown them evenly.
You are going for a deep, golden brown color, and the coating should be completely brown and look crispy.
The panko should look like it is toasted, and the potato cubes should be cooked through and look golden.
Drain the corn dogs to a wire rack placed on top of a baking sheet.
If a wire rack is not available, then paper towels will work as well.
Plate and Serve
Traditional Korean corn dogs contain a unique sweet and savory mixture.
After plating, feel free to lightly dust with sugar and pair with ketchup, mustard, or mayonnaise.
We recommend zigzagging over top, but serving them on the side as dip cups works great too.
Notes
Recipe Notes
Temperature Control. How hot your oil gets determines how crispy the corn dog gets.
Once the oil gets too hot, the outer layer will burn.
A good way to check the oil temperature if you don't have a thermometer is to drop in a small piece of bread.
If it browns in about 60 seconds, you should be good to go.
Lots of different cheeses can be used in a corn dog. If you want a cheese that melts really easily and stretches for that cool Instagram shot, try mozzarella.
If you want something with a bit more bite, feel free to switch it for some cheddar, pepper jack, or even halloumi.
If your batter seems too thick, add a tablespoon of milk to thin it out.
If it is too thin, it will be missing flour. If the batter seems too thin, add more flour.
The batter should be thick enough to cling to the hot dog, but not so thick that it becomes a gloop.
Instead of using panko or potatoes, try some ramen noodles, corn flakes, hot Cheetos, or even crushed corn nuts.
Freezing Instructions
Coated but uncooked corn dogs can first be frozen individually on a baking sheet before being transferred to a freezable bag.
To cook, take them out straight from frozen, and just add a minute or two to the frying time.
Nutrition Information:
Yield:
8Serving Size:
1 corn dogAmount Per Serving: Calories: 385 kcalTotal Fat: 24ggCholesterol: 65mgmgSodium: 720mgmgCarbohydrates: 28ggProtein: 14gg