Crispy Korean Corn Dogs are a unique twist on corn dogs that will blow your mind! Filled with meaty hot dogs and coated in a fluffy and fried breading, Crispy Korean Corn Dogs perfectly balance savory and sweet, They can even be dusted in sugar for extra sweetness! In just 40 minutes, you’ll be able to indulge in this yummy street food!
IngredientsFor the batter: • 1 1/4 cups all-purpose flour • 2 tablespoons granulated white sugar • 1/2 teaspoons salt • 2 teaspoons baking powder • 1/2 cup milk, fat-free • 1 large egg • 1 cup panko breadcrumbs For the hotdogs: • 6 hot dogs, pre-cooked • oil, to taste For the optional toppings: • granulated sugar, to taste • ketchup, to taste • mustard, to taste • spicy mayonnaise, to taste
In a large bowl, add the flour, the white sugar, the salt, and the baking powder, whisking until combined.
Add in the milk and the egg, whisking until smooth. The batter should be thick and sticky.
Pour the batter into a shallow pan or dish.
In another shallow dish, add the breadcrumbs.
Skewer the hot dogs with disposable, wooden chopsticks, using one chopstick per hot dog.
In a skillet over medium-high heat, add the oil and heat until it reaches 350 degrees F.
Coat the hot dogs in the batter until thoroughly covered.
Roll the battered-covered hot dogs in the breadcrumbs.
Working in batches, fry both sides until golden brown, about 4-5 minutes.
Sprinkle your hot dogs with the toppings of your choice, and serve!