Cheesy Korean Corn Dogs Recipe
Crispy, cheesy, and sweet-savory, these Korean corn dogs are a viral street food sensation for a reason! Coated in a crunchy batter and fried to golden perfection, each bite delivers stretchy cheese and satisfying flavor. A fun treat for both kids and adults!
Ingredients
- 4 hot dogs
- 4 mozzarella cheese sticks cut to match hot dog size
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ cup milk
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup sugar for dusting
- Oil for deep frying
- Wooden skewers
Instructions
- Skewer half a hot dog and half a cheese stick on each skewer.
- In a bowl, mix flour, sugar, baking powder, milk, and egg to form a thick batter.
- Roll skewered dogs in flour lightly, then dip in the batter to coat completely.
- Roll in panko breadcrumbs until fully coated.
- Heat oil in a deep pan to 350°F (175°C).
- Fry corn dogs for 3–4 minutes or until golden brown and crispy.
- Drain on paper towels, then roll in sugar while still warm (optional).
- Serve with ketchup, mustard, or spicy mayo.
Notes
- Use chilled cheese to prevent melting too quickly.
- Try with potato cubes on the outside for Korean "potato dogs."
- Great to freeze and reheat in an air fryer!