Cheesy Korean Corn Dogs (Printable version)

Crispy, cheesy corn dogs with crunchy batter and sweet-savory flavors, perfect for a street food snack.

# What You'll Need:

→ Main Components

01 - 6 mozzarella cheese sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs, halved (optional)
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 more as needed

→ Breading

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

→ Frying

12 - Vegetable oil, as needed for deep frying

→ Toppings

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

# Directions:

01 - If using hot dogs, cut each in half. Skewer mozzarella sticks and/or hot dog halves onto wooden skewers to form either all-cheese or half-cheese/half-hot dog skewers. Pat dry with paper towels to remove moisture.
02 - In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk, stirring until a thick, sticky batter forms. Add additional milk if batter is too thick; it should cling to skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing evenly to create the breading mixture.
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 thoroughly. Use a spoon if necessary to ensure even coverage.
06 - Roll battered skewers in the breadcrumb and cornmeal mixture, pressing gently to adhere the coating.
07 - Fry 2 to 3 corn dogs 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 ketchup and mustard as desired. Serve immediately to maintain optimal crunch and melty cheese texture.

# Expert Tips:

01 -
  • The cheese pull is absolutely hypnotic—every bite feels like a small celebration.
  • You can have these ready to eat in under 40 minutes with zero complicated techniques.
  • They're crispy on the outside and gooey inside, exactly the way street food should be.
02 -
  • Moisture will sabotage you every time—if your skewers aren't bone dry and your oil isn't hot enough, you'll end up with a soggy mess instead of crispiness.
  • Don't skip the sugar in the batter itself; it's subtle but it's what gives these that signature sweet-savory thing that makes people keep eating.
03 -
  • Keep your oil at exactly 350°F using a thermometer—this temperature is the sweet spot where the batter crisps before the cheese leaks out.
  • If your batter seems thick, thin it slightly with milk, but remember it should cling, not drip; erring thicker is better than too thin.
Go back