The Ultimate Korean Corn Dogs Recipe: Crispy, Cheesy, and Made at Home
Derek
Bring Korean street food to your kitchen with these crispy, gooey Korean corn dogs! Made with mozzarella, sausage, and a golden panko crust, these deep-fried delights deliver a perfect balance of sweet and savory in every bite. Customize your filling, switch up the coating, or try them air-fried for a lighter twist. Whether for movie night, party snacks, or weekend fun, these Korean corn dogs are sure to be the star.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner, Main Course
Cuisine Asian-Inspired Comfort Food
Servings 4 servings
Calories 300 kcal
- Mozzarella cheese sticks or block mozzarella cut into 3-inch logs
- Hot dogs or sausages
- All-purpose flour
- Cornstarch
- Active dry yeast
- Sugar
- Salt
- Warm water
- Egg
- Panko breadcrumbs
- Oil for frying
Step 1: Prep the Batter- In a large bowl, mix warm water, sugar, and yeast. Let sit 5 minutes.- Add flour, salt, and egg. Stir into a thick dough.- Let rise 30–60 minutes until doubled. Step 2: Assemble the Skewers- Cut mozzarella and hot dogs into even pieces.- Skewer cheese only or cheese + dog combo.- Chill in freezer for 10 minutes to firm. Step 3: Coat and Bread- Dust each skewer lightly in flour.- Dip in the sticky dough and rotate to coat.- Immediately roll in panko until fully covered. Step 4: Fry to Perfection- Heat oil to 350°F (175°C).- Fry corn dogs 3–4 minutes or until deep golden brown.- Drain on paper towels and sprinkle with sugar.
Chef Derek’s Secret Tips
1. Freeze the Cheese for 15 Minutes First: To get that iconic cheese pull without the cheese leaking out during frying, freeze your mozzarella sticks or cheese-filled sausages for about 10–15 minutes before battering. This helps them hold their shape while the batter crisps up.
2. Thicker Batter = Better Coverage: When making Korean corn dogs at home, ensure your batter is thick enough to cling well to the skewers. A loose batter will slide off and won’t create that pillowy, even crust. Think pancake batter with just a touch more resistance.
3. Stick the Skewers in Cold: Both your cheese and sausage should be cold (but not frozen solid) when skewered. This slows down the interior cooking, giving your batter enough time to turn golden and crunchy.
4. Use Chopsticks or Thick Skewers: For a true Korean street food corn dog feel, use wooden chopsticks or reusable stainless steel skewers. They’re sturdy enough to hold the cheese and sausage combo and help create that street-style presentation.
5. Double Coat for Extra Crunch: Want the crispiest corn dogs? After dipping in batter, roll in panko breadcrumbs, then lightly press and dip again in a second layer of crumbs. This technique gives that over-the-top crunch that mimics the texture of the best Korean corn dogs you’d find at a street vendor.
6. Roll in Sugar Immediately After Frying: That iconic sweet-salty finish only works if the sugar sticks. As soon as your corn dogs come out of the oil, give them 10 seconds on a cooling rack, then lightly roll in granulated sugar while still warm.
7. Balance the Oil Temp—Not Too Hot: Keep the oil between 340–350°F (170–175°C). Too hot, and the outside burns before the cheese melts. Too cold, and the corn dogs absorb oil instead of crisping up. A kitchen thermometer makes all the difference.
8. Get Creative with the Coating: Don’t stop at panko! Try crushed ramen, cornflakes, potato cubes, or even puffed rice for added texture. These variations also help your Korean-style corn dogs stand out for parties or food boards.Keyword air fryer korean corn dogs, easy korean street food, gluten free korean corn dog, homemade korean hot dog, korean cheese corn dog, korean corn dog batter ideas, korean corn dog without yeast, korean corn dogs, low effort crispy corn dogs, mozzarella corn dog recipe
