Korean Corn Dogs Recipe
A half-and-half flour and rice flour batter fries up with a chewy, slightly stretchy crust instead of a dense cakey one, and pressing the skewered hot dog and cheese into panko before frying builds the crunchy, craggy exterior these are known for. Rolling the finished corn dogs in sugar while still hot balances the salty, fried crust the same way Korean street stalls do.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 6
Ingredients
- 6 links hot dog sausages (or beef franks)
- 3 sticks mozzarella string cheese sticks, halved lengthwise
- 3/4 cup all-purpose flour
- 1/2 cup glutinous rice flour (sweet rice flour)
- 2 tbsp granulated sugar (for batter)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 3/4 cup whole milk
- 2 cups panko breadcrumbs, lightly crushed
- 4 cups vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1/2 cup ketchup and yellow mustard, for serving
Nutrition per serving
- Calories
- 1766
- Protein
- 15g
- Carbs
- 60g
- Fat
- 165g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Pat the hot dogs and halved cheese sticks dry with paper towels, then skewer each hot dog and cheese piece together lengthwise onto a wooden skewer, pushing the skewer through so about 2 inches sticks out as a handle.
- 2In a medium bowl, whisk together the all-purpose flour, rice flour, sugar, baking powder, and salt.
- 3Whisk in the egg and milk until the batter is smooth and thick enough to coat the back of a spoon; it should be closer to pancake batter than a thin liquid. Let it rest for 10 minutes.
- 4Spread the crushed panko on a plate. Pour the batter into a tall drinking glass or narrow container so it's deep enough to fully submerge a skewer.
- 5Pat the skewered hot dogs and cheese completely dry again, then dust lightly with flour so the batter grips.
- 6Dip each skewer straight down into the batter, turning to coat evenly and thickly on all sides, including the ends.
- 7Immediately roll the battered skewer in the panko, pressing gently so the crumbs stick all over, then set on a tray while the oil heats.
- 8Heat the oil in a deep, heavy pot to 325°F (165°C). Fry the corn dogs 2 at a time, turning occasionally, for 4-5 minutes until deep golden brown and the cheese inside is molten.
- 9Lift out with tongs or a spider skimmer and drain briefly on a wire rack or paper towels.
- 10While still hot, roll each corn dog in the granulated sugar for coating until lightly coated all over. Serve immediately with ketchup and mustard for dipping.
Tips & variations
- For the classic street-stall version, cut chilled potato into small cubes and skewer a few alongside the hot dog before battering; the cubes fry up crisp and add texture.
- Keep the oil temperature steady by frying only 1-2 skewers at a time; overcrowding drops the oil temperature and leads to greasy, pale corn dogs.
- Swap half the hot dogs for all cheese for an all-mozzarella version, a popular variation at Korean corn dog chains.
- If the batter slides off during dipping, the hot dogs are too wet or too cold; pat dry and let them sit at room temperature for 10 minutes first.
Storage & reheating
Corn dogs are best eaten fresh, right after frying and sugaring, while the crust is crisp and the cheese is still stretchy. Leftovers can be refrigerated for up to 2 days; reheat in a 400°F oven or air fryer for 8-10 minutes until the crust re-crisps and the cheese melts again. Microwaving will make the coating soggy.
Tips from the Tulo kitchen
- Freezing the assembled, battered, and panko-coated skewers on a tray before frying (then frying straight from frozen, adding 1-2 extra minutes) makes it easy to fry just a couple at a time without redoing the whole batch.
- A deep-fry or instant-read thermometer clipped to the pot takes the guesswork out of holding a steady 325°F, since the oil temperature drops fast once cold skewers go in.
FAQ
Why do Korean corn dogs get rolled in sugar?
The dusting of granulated sugar right after frying, while the crust is still hot and slightly oily, is a signature of Korean street-stall corn dogs; it adds a light sweetness that offsets the salty hot dog and fried panko crust.
Can I use regular breadcrumbs instead of panko?
Panko's larger, drier flakes give the craggy, extra-crunchy exterior that defines this style; fine dried breadcrumbs will work in a pinch but produce a smoother, less crunchy crust.
Can Korean corn dogs be baked instead of fried?
They can be baked at 425°F for about 20 minutes, flipping halfway, but the crust will be noticeably drier and less crisp than deep-frying, and the cheese may leak out through cracks in the batter more easily.
What's the potato version of Korean corn dogs?
That version skewers small cubes of raw potato alongside the hot dog before battering and frying; the potato cubes crisp on the outside and stay tender inside, adding crunch and bulk to each bite.
Why did my cheese leak out during frying?
This usually happens when the batter coating is too thin or has gaps; make sure the batter is thick enough to fully seal the cheese and hot dog on the first dip before adding the panko layer.