Description
Learn how to make the best Korean corn dogs with a crispy batter and gooey cheese filling, topped with your favorite condiments and crunchy chips. This street food favorite is easy to recreate at home!
Ingredients
Units
Scale
The Batter
- 1 3/4 cups Flour
- 1 cup Warm Water
- 2 teaspoon Active Dry Yeast
- 1 tablespoon White Sugar
- 1/2 teaspoon Kosher Salt
- 1/2–1 cup Panko
The Fillings:
- 3 Hot Dogs (Cut in half)
- 8 oz Block of cheese (cut into width of hot dogs)
The Toppings:
- 1/3 cup Nacho Cheese or Mayo
- 1 bag 1 Bag of chips
Condiments:
- Ketchup
- Mustard
- Sugar
Instructions
- The Dough: Combine the ingredients in a large dish and mix together: 2 teaspoon Active Dry Yeast, 1 tablespoon White Sugar, 1 cup Warm Water. After about 5-10 minutes once the mixture has started foaming add in: 1 ¾ cups Flour, ½ teaspoon Kosher Salt. Cover and let the dough rise for at least 45 minutes to an hour. **If you are coating with chips, you can crumble them or use a food process to while waiting for the dough to rise.
- The Fillings: While the dough is rising, Cut the hot dogs in half and the cheese blocks to the same width and skewer onto a chopstick or skewer stick. Once all skewered place into the fridge until the dough is ready. ** The cheese is easier to skewer once it has come to room temp and will be less prone to cracking.
- The Dipping: ** Heat up your oil to 350 before starting the dipping process. Pour the Panko onto a baking tray or large plate. Hold your skewers at an angle to dip and twirl the batter onto the skewers. Ensure that the entire skewer is covered to prevent the cheese from leaking out. Roll the battered skewer into the Panko and use your hands to mold into shape and pack the Panko onto the skewer.
- The Cooking: Heat your oil to 350 and cook the corn dogs for 1.5 minutes on each side. I find the corn dogs retain the shape the best when cooked immediately after the dipping process. After the corn dog is cooked, set aside on a cooling rack and repeat until done.
- The Toppings: If you are adding chip coating, Use a brush or spoon to apply Nacho cheese or mayo to the corn dog. Roll and press the chips onto the corn dogs. Sprinkle sugar if desired, and serve with ketchup, and mustard.
Notes
- The cheese can be swapped out for other fillings like sausage or even mozzarella sticks for variety.
- Experiment with different chip coatings for a unique twist on this classic snack.
- Ensure the oil is at the correct temperature for crispy, evenly cooked corn dogs.
Nutrition
- Serving Size: 1 corn dog
- Calories: 280
- Sugar: 3g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
