Cheesy Korean Corn Dogs (Printable)

Crispy corn dogs with gooey cheese and a sweet-savory crunch for an irresistible 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 more if needed)

→ Breading

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for extra 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 - If using hot dogs, cut each in half. Skewer mozzarella sticks and/or hot dog halves onto wooden sticks, creating all-cheese or half-cheese/half-hot dog skewers. Pat dry with paper towels to remove moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk; mix until a thick, sticky batter forms. If the batter is too thick, add additional milk until it clings to the skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing thoroughly.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches. Heat to 350°F (175°C).
05 - Dip each prepared skewer into the batter, turning to coat fully. Use a spoon if necessary to ensure even coverage.
06 - Roll battered skewers in breadcrumb and cornmeal mixture, pressing gently to adhere.
07 - Fry 2-3 skewers at a time, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes per batch. Remove and drain on paper towels.
08 - While still hot, lightly sprinkle each corn dog with granulated sugar. Drizzle with ketchup and yellow mustard as desired. Serve immediately for optimal crunch and cheese pull.

# Expert Advice:

01 -
  • That satisfying cheese pull is absolutely real, and honestly worth the effort alone.
  • They're crispy on the outside and gooey on the inside, which somehow never gets old no matter how many you make.
  • Your friends will think you've mastered some secret Korean street food technique when really you just learned the batter-to-heat timing.
02 -
  • Don't skip the drying step—wet cheese sticks will cause the batter to slide off, and you'll end up with sad fried mozzarella soup.
  • The oil temperature is absolutely everything; I learned this the hard way when my first batch came out pale and oily because I was impatient.
  • Have your sugar ready before the first batch comes out; if you wait, it won't stick to the cooling corn dogs the way it does to hot ones.
03 -
  • Keep the cheese sticks in the freezer until the moment you skewer them; a few degrees warmer and they'll melt into the batter before the oil even gets hot.
  • If your batter keeps sliding off, it's probably too thin—add a bit more flour and see if it grips better.
Return