Korean Corn Dogs

I don’t know about you, but in my house, when something fried is on the menu, people show up. This recipe is a total crowd-pleaser. A perfect balance of crispy, cheesy, and just the right amount of indulgent.

Whether you’re hosting a birthday party, a backyard hangout, or a movie night where no one wants another bowl of popcorn, these corn dogs are the MVP. And bonus? They’re super easy to make and come together faster than you’d think.

Fried Corn Dogs (Korean Style!)

These aren’t your average fairground corn dogs. Korean corn dogs are in a league of their own. The batter is light and slightly sweet, giving you that fluffy crunch when you bite in. And the real kicker? That ooey-gooey cheese wrapped around the hot dog yep, it’s a full-on cheesy surprise with every bite.

Top that off with a golden panko breadcrumb coating, and you’ve got the most satisfying crunch you’ve ever heard. Add a sprinkle of sugar for that classic Korean street food flair, and you’ve basically transported your taste buds halfway across the globe.

How to Make Korean Style Hot Dogs

Step 1: Prep the Skewers

Start by sliding each hot dog onto a wooden skewer. Then, wrap each one with your piece of cheese. You can either press a cheese stick up against the hot dog or wrap slices around it. Just make sure it’s secure melted cheese escapees are no fun.

Step 2: Make the Batter

In a medium bowl, whisk together your flour, sugar, baking powder, and salt. Then crack in your egg and pour in the milk. Stir until you’ve got a thick, smooth batter. Think pancake batter, but a bit thicker.

Step 3: Get the Panko Ready

Pour your panko breadcrumbs into a wide, shallow bowl. These little golden crumbs are what give the corn dogs that extra crunch factor. Don’t skip this part they really make a difference!

Step 4: Batter Up!

Now for the fun part. Pour the batter into a tall glass this makes dipping the skewers so much easier and less messy. Dip your hot dog + cheese skewer into the batter, twirl it around to coat it evenly, then roll it through the panko breadcrumbs until it’s fully covered.

Hot tip: If your batter is too runny, it won’t stick. If it’s too thick, you can thin it just a bit with a splash of milk.

Step 5: Fry Time!

Heat your oil in a deep pan or fryer to 350°F (180°C). Gently place your battered skewers into the oil don’t crowd the pan and let them fry for 3-5 minutes. Turn them every so often until they’re a deep, gorgeous golden brown.

Step 6: Cool and Serve

Let your corn dogs rest on a paper towel-lined plate for a few minutes to drain off any extra oil. If you’re feeling adventurous, sprinkle them with a little sugar. Yes, sugar! It sounds odd, but trust me it’s that sweet-savory combo you didn’t know you needed.

Then line up your sauces ketchup, mustard, spicy mayo, or even a sriracha drizzle and let everyone go wild.

Make It Your Own

You know I love a recipe that leaves room for creativity, and these corn dogs are the perfect canvas.

• Cheese variations: Try pepper jack for a little kick or gouda for something fancy.
• Switch up the dog: Use turkey dogs, plant-based sausages, or even mini cocktail sausages for bite-sized party snacks.
• Double cheese it: Add cheese on both sides of the hot dog for a cheese-dog-cheese trifecta. Just make sure it’s wrapped tightly so it holds up during frying.

Tips

After a few rounds of making these, here are some tips:

• Skewer securely: Make sure the hot dogs are firmly on the skewer so they don’t wobble around when you dip.
• Keep the batter chilled: Cold batter clings better to the hot dog and helps it puff up in the oil.
• Fry in batches: Don’t overcrowd your pot it’ll drop the oil temperature and leave you with soggy corn dogs. And no one wants that.
• Eat fresh: These are best hot and crispy, right out of the fryer. But if you do have leftovers, pop them in the air fryer for a quick reheat that brings the crunch right back.

So the next time you’re wondering what to make with minimal stress and maximum reward, you know what to do. Grab some skewers, heat up that oil, and make a batch of these crispy little crowd-pleasers.

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• Mini Piggies in a Blanket

Fried Corn Dogs

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Ingredients

  

For the Batter:

• 1 cup 120 g all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• 1 large egg
• ½ cup 120 ml milk

For the Coating:

• ½ cup 60 g panko breadcrumbs

For the Filling:

• 6 hot dogs
• 6 wooden skewers
• 6 pieces of cheese mozzarella sticks or sliced block cheese work great

For Frying:

• Vegetable oil for deep frying

Optional but Fun:

• Sugar for sprinkling
• Ketchup mustard, or mayo for dipping

Instructions

 

• Start by sliding each hot dog onto a wooden skewer. Then, wrap each one with your piece of cheese. You can either press a cheese stick up against the hot dog or wrap slices around it like a blanket. Just make sure it’s secure melted cheese escapees are no fun.
• In a medium bowl, whisk together your flour, sugar, baking powder, and salt. Then crack in your egg and pour in the milk. Stir until you’ve got a thick, smooth batter. Think pancake batter, but a bit thicker.
• Pour your panko breadcrumbs into a wide, shallow bowl. These little golden crumbs are what give the corn dogs that extra crunch factor. Don’t skip this part they really make a difference!
• Pour the batter into a tall glass this makes dipping the skewers so much easier and less messy. Dip your hot dog + cheese skewer into the batter, twirl it around to coat it evenly, then roll it through the panko breadcrumbs until it’s fully covered.

  Hot tip: If your batter is too runny, it won’t stick. If it’s too thick, you can thin it just a bit with a splash of milk.
• Heat your oil in a deep pan or fryer to 350°F (180°C). Gently place your battered skewers into the oil don’t crowd the pan and let them fry for 3-5 minutes. Turn them every so often until they’re a deep, gorgeous golden brown.
• Let your corn dogs rest on a paper towel-lined plate for a few minutes to drain off any extra oil. If you’re feeling adventurous, sprinkle them with a little sugar. Yes, sugar! It sounds odd, but trust meit’s that sweet-savory combo you didn’t know you needed.
• Then line up your sauces ketchup, mustard, spicy mayo, or even a sriracha drizzle and let everyone go wild.