Cheesy Korean Corn Dogs (Print Version)

Crispy and cheesy Korean corn dogs featuring crunchy batter and stretchy mozzarella for a sweet-savory 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 whole milk, plus additional 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

→ Topping

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

# Cooking Steps:

01 - Cut hot dogs in half if using. Skewer mozzarella sticks and/or hot dog halves onto wooden sticks as desired. Pat dry thoroughly with paper towels to remove moisture.
02 - In a medium bowl, whisk flour, sugar, baking powder, and salt together. Add egg and milk; stir until a thick, sticky batter forms. Add more milk if batter is too thick—it should cling to skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate and mix evenly.
04 - Pour vegetable oil to a 2-inch depth in a deep pot. Heat oil to 350°F (175°C).
05 - Dip each skewer into the batter, turning to coat completely. Use a spoon to help cover if necessary.
06 - Roll battered skewers in breadcrumb and cornmeal mixture, pressing gently to adhere evenly.
07 - Fry 2-3 skewers at a time, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
08 - While warm, sprinkle corn dogs lightly with granulated sugar. Drizzle with ketchup and mustard as desired. Serve immediately to ensure crispiness and cheese stretch.

# Expert Advice:

01 -
  • That incredible contrast between crackling panko crust and molten cheese inside feels like magic every single time
  • The batter comes together in minutes and creates the perfect sticky coating for maximum crunch
  • Half-cheese and half-hot dog means everyone gets exactly what they're craving
  • Dusting them with sugar while hot is the secret that makes these utterly addictive
02 -
  • The oil must reach 350°F before frying—too cold and they're greasy, too hot and they burn before the cheese melts
  • Never crowd the pot with more than 3 corn dogs at once or the oil temperature drops dramatically, resulting in soggy coating
  • Freezing your mozzarella sticks for 30 minutes before skewering prevents them from melting completely before the crust crisps
03 -
  • Use a digital thermometer to maintain oil temperature—it's the difference between okay and extraordinary corn dogs
  • Line your cooling surface with paper towels but don't let them sit too long or steam makes the coating soggy
  • Cut extra mozzarella sticks and keep them frozen for emergency corn dog cravings
  • The sugar coating is traditional but you can add a pinch of cinnamon for a churro-inspired variation
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