Korean Corn Dogs (Print Version)
# Ingredients:
→ Batter
01 -
1 cup warm water
02 -
1 tablespoon granulated sugar
03 -
2 teaspoons dry yeast
04 -
1 ¾ cups all-purpose flour
05 -
½ teaspoon coarse salt
06 -
Up to 1 cup of panko crumbs
→ Fillings
07 -
8 oz block cheese (sized to fit hot dog widths)
08 -
3 hot dogs (sliced in halves)
→ Toppings
09 -
1 bag of crushed chips
10 -
Ketchup
11 -
⅓ cup mayo or nacho cheese
12 -
Mustard
13 -
Sugar (optional)
# Instructions:
01 -
Dissolve yeast and sugar in warm water. Wait 5-10 minutes for bubbling to start. Stir in flour and salt, then cover the bowl. Let the mixture rise for one hour.
02 -
Slice the hot dogs into halves and cut cheese blocks to match their size. Push them onto wooden sticks or chopsticks. Keep in the fridge while the dough rises.
03 -
Get oil heated up to 350°F. Spread panko crumbs on a plate. Dip stick-prepared hot dogs into the dough mixture, fully covering them. Press them gently into the crumbs to coat.
04 -
Fry each skewer for about 1.5 minutes on all sides until crispy and golden. Let them drain on a cooling rack.
05 -
Spread mayo or nacho cheese if you'd like, then roll them in crushed chips. Add a bit of sugar on top if you enjoy sweet flavors. Serve with mustard and ketchup for dipping.
# Notes:
01 -
Cheese will skewer more easily if close to room temperature.
02 -
You’ll get the best results if you fry immediately after breading.
03 -
Smash chips while waiting for the dough to be ready.