Cheesy Korean Corn Dogs (Print)

Crunchy corn dogs with mozzarella and a sweet-savory crispy coating perfect for snacking.

# What You Need:

→ Main Fillings

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 (add more if batter consistency requires)

→ Breading

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

→ Frying

12 - Vegetable oil for deep frying

→ Toppings

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

# Directions:

01 - Cut hot dogs in half if using. Skewer mozzarella halves and/or hot dog pieces onto wooden sticks, creating all-cheese or half-cheese, half-hot dog skewers. Pat dry with paper towels to remove moisture.
02 - Combine flour, sugar, baking powder, and salt in a medium bowl. Add egg and milk, stirring until a thick, sticky batter forms. Add more milk as needed to ensure batter clings to skewers without dripping.
03 - Mix panko breadcrumbs and cornmeal together on a plate for even coating.
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 batter, turning to coat fully. Use a spoon to help cover evenly if necessary.
06 - Roll battered skewers in breadcrumb and cornmeal mixture, pressing gently to adhere coating evenly.
07 - Fry 2-3 skewers at a time, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels.
08 - Sprinkle each hot corn dog lightly with granulated sugar. Drizzle with ketchup and mustard as desired. Serve immediately for optimal crunch and cheese pull.

# Helpful Hints:

01 -
  • That dramatic cheese pull is genuinely mesmerizing and impossible not to film for your own TikTok moment.
  • The batter stays crispy even as it cools, so you won't feel pressured to eat them scalding hot.
  • They're fancy enough to impress friends at a casual dinner but easy enough that you'll make them on a random Tuesday night.
02 -
  • If your batter is too thin, your corn dogs will be greasy instead of crispy—it should coat like a thick paint, not like poured cream.
  • Oil temperature is non-negotiable; too cool and they'll absorb oil like a sponge, too hot and the outside browns before the inside heats through.
  • The cheese needs to be at least partially frozen when you skewer it, or it'll leak out into the oil before the coating seals.
03 -
  • Freeze your cheese sticks for at least 2 hours before skewering—room temperature cheese will leak out during frying and you'll lose that dramatic pull.
  • Double-dip the battered skewers if you prefer an extra-thick, crunchier coating, which takes maybe 20 seconds extra and transforms the texture entirely.
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