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Crispy Korean Corn Dogs Recipe Easy Homemade Panko Coating Tutorial

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These crispy Korean corn dogs feature a golden panko breadcrumb coating and a melty cheese center, delivering a nostalgic and delicious street food experience that’s easy to make at home.

Ingredients

Scale
  • Hot dogs or sausages (classic beef or pork, all-beef preferred)
  • Mozzarella sticks cut in half (optional, for melty center)
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (70g) cornmeal
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) milk, room temperature
  • 1 large egg, room temperature
  • 2 cups (about 100g) panko breadcrumbs (preferably Japanese brand)
  • Vegetable oil (canola or sunflower) for frying
  • Wooden skewers or sticks

Instructions

  1. Prepare the hot dogs and cheese: Cut cheese sticks in half if using. Insert wooden skewers through the center of each hot dog or cheese-hot dog combo. Soak skewers in water for 10 minutes to prevent burning.
  2. Make the batter: In a mixing bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. In another bowl, beat egg with milk until smooth. Slowly add wet ingredients into dry, stirring until just combined. Batter should be thick but pourable.
  3. Heat the oil: Pour vegetable oil into a deep frying pan or pot to about 3 inches deep. Heat over medium heat until oil reaches 350°F (175°C). Use a thermometer or test with a small drop of batter.
  4. Coat the corn dogs: Pour panko breadcrumbs into a shallow bowl. Dip each skewered hot dog into the batter, letting excess drip off, then roll in panko to coat evenly. Press breadcrumbs gently to stick well. Work quickly to prevent batter from drying.
  5. Fry the corn dogs: Carefully lower coated corn dogs into hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan.
  6. Drain and cool: Remove corn dogs with a slotted spoon and place on paper towels or a cooling rack to drain excess oil. Let rest for 2-3 minutes for cheese to settle.
  7. Serve warm: Enjoy immediately with favorite dipping sauces like ketchup, mustard, or spicy mayo.

Notes

Maintain oil temperature at 350°F (175°C) for best crispiness. Soak skewers in water to prevent burning. Avoid overcrowding the pan to keep oil temperature steady. For extra crispiness, drain on a wire rack instead of paper towels. Batter should be thick but pourable. Work quickly when coating with panko to prevent drying. Baking is possible but results in less crispness.

Nutrition

Keywords: Korean corn dogs, crispy corn dogs, panko coating, homemade corn dogs, street food, snack, cheesy corn dogs

Find it online: https://jodierecipes.com/crispy-korean-corn-dogs-recipe-easy-homemade-panko-coating-tutorial/