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Korean Corn Dog

Korean Corn Dogs Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 347
Ingredients Method Notes

Ingredients
  

  • 4 sturdy wooden skewers or chopsticks
  • 4 hot dogs
  • 1 cup all-purpose flour, plus extra for dusting
  • 2 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 1 tsp instant yeast
  • 3/4 cup warm water (110°F)
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 2 tbsp granulated sugar, for rolling

Method
 

  1. Stir flour, sugar, salt, and instant yeast in a bowl. Add warm water and mix into a thick dough. Cover and let rise in a warm spot until doubled and bubbly, about 1 hour.
  2. Pat hot dogs completely dry, skewer them, and dust lightly with flour.
  3. Dip each skewered hot dog into the risen batter, twisting to coat, then roll in panko, pressing firmly. Let the coated corn dogs rest on a parchment-lined tray for 5 minutes.
  4. Heat 2–3 inches of oil to 350°F (175°C). Fry 2 corn dogs at a time for 4–5 minutes, turning occasionally, until deep golden and crisp. Drain on paper towels.
  5. Roll the hot corn dogs in the 2 tbsp sugar and serve immediately with ketchup, mustard, or sweet mayo.

Notes

The batter needs about an hour to rise, so plan for that. Total hands-on time stays short, and you can skewer the hot dogs while the dough proofs. If you’re making the half-cheese version, pop the mozzarella in the freezer for 10 minutes before skewering so it doesn’t melt out too quickly.