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Viral Cheesy Korean Corn Dogs with Potato and Panko Coating

Close-up of a freshly fried korean corn dog generously coated in cinnamon sugar.
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Make the trending, crispy, and cheesy Korean corn dog at home. This recipe uses a simple batter and offers options for a potato or panko crust for maximum crunch.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup glutinous rice flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 large egg
  • 1 cup cold water
  • 1 cup milk
  • 12 hot dogs or mozzarella sticks (or half and half)
  • 12 wooden skewers
  • 1 cup panko breadcrumbs OR 1 cup frozen french fries (thawed and chopped for potato coating)
  • Vegetable oil for deep frying
  • Granulated sugar for dusting

Instructions

  1. Prepare the coating: If using potato, thaw the french fries and chop them into small, uniform pieces. If using panko, spread the panko on a shallow plate.
  2. Make the batter: In a large bowl, whisk together the all-purpose flour, glutinous rice flour, baking powder, salt, and sugar.
  3. In a separate bowl, whisk the egg, cold water, and milk. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  4. Chill the batter in the refrigerator for at least 30 minutes. This helps the coating adhere better.
  5. Skewer the dogs: Insert a wooden skewer into each hot dog or cheese stick.
  6. Heat the oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 3 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  7. Coat the dogs: Dip a skewered hot dog completely into the cold batter, letting excess drip off.
  8. Apply the crust: Immediately roll the battered dog in the panko or press the chopped potatoes onto the batter until fully covered.
  9. Fry the corn dogs: Carefully lower the coated corn dogs into the hot oil, frying 2 or 3 at a time to avoid overcrowding. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
  10. Remove the corn dogs and place them on a wire rack set over a baking sheet to drain excess oil.
  11. Dust immediately with granulated sugar while still hot.
  12. Serve hot with your choice of sauces like ketchup, mustard, or a spicy Gochujang drizzle.

Notes

  • Keep your batter and skewers cold before dipping; this prevents the coating from sliding off during frying.
  • For the best cheese pull, use low-moisture mozzarella sticks and ensure they are completely dry before skewering.
  • If you want a half-and-half dog, carefully cut the hot dog and cheese in half lengthwise, then reassemble them onto one skewer.

Nutrition

Find it online: https://dishicious.com/korean-corn-dog-recipe-viral-cheesy/