Cheesy Korean Corn Dogs (Printable)

Crunchy batter coats mozzarella sticks or half-dogs for a sweet-savory Korean street snack.

# What You'll Need:

→ Corn Dogs

01 - 6 mozzarella cheese sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs (optional, for half-and-half corn dogs)
03 - 12 wooden skewers

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup milk, plus additional as needed

→ Breading

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for added crunch)

→ Frying

12 - Vegetable oil, for deep frying

→ Topping

13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste

# Step-by-Step:

01 - If using hot dogs, cut each in half. Thread mozzarella sticks and/or hot dog halves onto wooden skewers, creating all-cheese or half-cheese/half-hot dog skewers. Pat dry with paper towels to remove excess moisture.
02 - Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add egg and milk, stirring until a thick, sticky batter forms. Add more milk if batter is too thick; it should cling to skewers without dripping.
03 - Mix panko breadcrumbs and cornmeal together on a plate.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches and heat to 350°F (175°C).
05 - Dip each skewer into the batter, turning to coat evenly. Use a spoon if necessary to cover all sides.
06 - Roll each battered skewer in the breadcrumb and cornmeal mixture, pressing gently to adhere.
07 - Fry 2 to 3 skewers at a time, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels.
08 - While still hot, sprinkle each corn dog lightly with granulated sugar. Drizzle with ketchup and mustard as desired. Serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • That moment when you bite through the crispy exterior and the cheese pulls for what feels like forever is pure joy.
  • They're fun to make with people—everyone wants to dip and roll their own skewer.
  • Leftover batter becomes fried cheese bombs that disappear faster than you'd expect.
02 -
  • If your batter is too thick, the cheese won't crisp properly because it won't cook through—milk temperature and humidity both matter, so adjust as you go.
  • Freezing your cheese sticks overnight before cooking makes them less likely to leak, which is game-changing if you're batch-frying.
  • The oil temperature is non-negotiable; too hot and they burn, too cool and they absorb oil like sponges instead of getting crispy.
03 -
  • Keeping your cheese in the freezer overnight before assembly is the difference between a controlled cheese pull and a greasy mess.
  • If your batter is clumping or weird, it's a milk consistency issue—add milk slowly and trust that texture more than proportions.
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