Crispy Korean Corn Dogs

★★★★★ 4.8 (1,756 reviews)

The street food sensation taking over TikTok! These Korean-inspired corn dogs feature a hot dog and mozzarella cheese wrapped in a sweet yeasted batter, then coated with crispy panko breadcrumbs and fried until golden. Finished with a dusting of sugar and your favorite sauces, these irresistible treats deliver an amazing combination of sweet, savory, and crispy textures in every bite.

Ingredients

For batter:
1 1/4 cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk, warm
1 large egg, room temperature
For fillings:
4 hot dogs or sausages
8 oz mozzarella cheese, cut into sticks same length as hot dogs
For coating:
1 1/2 cups panko breadcrumbs
For frying:
as needed vegetable oil for deep frying
For finishing:
2 tbsp granulated sugar (for dusting)
to taste ketchup, mustard, mayo, or other sauces for serving
8 wooden skewers

Instructions

1 Prepare the fillings: Cut the hot dogs in half crosswise. For each corn dog, you'll use either half a hot dog or half a hot dog with a cheese stick.
2 For half hot dog, half cheese corn dogs: Cut the hot dog pieces in half lengthwise. Place a cheese stick alongside each hot dog half and gently press them together.
3 Insert a wooden skewer into each hot dog or hot dog/cheese combination, leaving enough skewer to serve as a handle.
4 Prepare the batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
5 In a separate bowl, beat the egg, then add warm milk and mix well.
6 Pour the wet ingredients into the dry ingredients and whisk until smooth. The batter should be thick enough to coat the back of a spoon. Let it rest for 10 minutes.
7 Meanwhile, pour the panko breadcrumbs into a shallow dish or plate.
8 Heat oil in a large, deep pot to 350°F (175°C). The oil should be deep enough to fully submerge the corn dogs.
9 Working with one skewer at a time, pat the hot dog or hot dog/cheese combination dry with paper towels. Dip it into the batter, rotating to ensure it's completely coated. Let excess batter drip off.
10 Roll the battered hot dog in panko breadcrumbs, pressing gently to ensure they adhere to the entire surface.
11 Carefully place the corn dog into the hot oil. Fry 2-3 corn dogs at a time, turning occasionally, until golden brown on all sides, about 2-3 minutes.
12 Remove the corn dogs with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
13 While still hot, sprinkle sugar over the corn dogs to create the signature sweet-savory flavor.
14 Serve immediately with ketchup, mustard, or your preferred dipping sauces.

Chef's Tips

For an authentic Korean corn dog experience, try different coatings. Instead of just panko breadcrumbs, you can use diced potatoes, crushed ramen noodles, or even small cubes of rice cakes (mochi) for unique texture variations.
The cheese for Korean corn dogs should be low-moisture mozzarella to ensure it melts well without becoming too runny. If you have trouble with cheese leaking during frying, try freezing the cheese sticks for about 30 minutes before assembling.
For a healthier version, you can air fry these corn dogs at 380°F (190°C) for about 8-10 minutes, turning halfway through. The texture won't be exactly the same as deep-frying, but they'll still be delicious.
Get creative with your fillings! Beyond the traditional hot dog and cheese combination, try using mini sausages, fish cakes, or even vegetables like cucumber or carrot sticks for vegetarian options.
Experiment with different sauces! In Korea, these corn dogs are often served with a combination of ketchup, mustard, and mayo. Try spicy mayo, honey mustard, or even a drizzle of condensed milk for an extra sweet touch.

Nutrition Information

Calories	385 kcal
Protein	14 g
Carbohydrates	38 g
Fat	18 g
Fiber	1.5 g
Sugar	8 g
Sodium	790 mg

*Nutrition values are approximate per corn dog (recipe makes 8 corn dogs) and based on ingredients listed. Values may vary based on specific brands used and do not include dipping sauces or additional sugar coating.