Cheesy Korean Corn Dogs (Printable Version)

Crispy skewers with crunchy batter and gooey cheese offering sweet and savory Korean flavors.

# What You'll Need:

→ Corn Dog Filling

01 - 6 mozzarella cheese sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs, halved (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 - ½ teaspoon salt
08 - 1 large egg
09 - ¾ cup milk, plus extra as needed

→ Breading

10 - 1½ cups panko breadcrumbs
11 - ½ cup cornmeal (optional)

→ Frying

12 - Vegetable oil, for deep frying

→ Topping

13 - ¼ cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste

# Directions:

01 - Cut hot dogs in half if using. Skewer mozzarella sticks and/or hot dog halves onto wooden skewers. Pat dry with paper towels to remove moisture.
02 - Combine flour, sugar, baking powder, and salt in a medium bowl. Add egg and milk, stirring until a thick, sticky batter forms. Add more milk if batter is too thick to cling to skewers.
03 - Mix panko breadcrumbs and cornmeal together on a plate.
04 - Fill a deep pot with vegetable oil to a 2-inch depth and heat to 350°F (175°C).
05 - Dip each skewer into the batter, turning to coat evenly. Use a spoon as needed to cover completely.
06 - Roll battered skewers in breadcrumb-cornmeal mixture, pressing gently to adhere evenly.
07 - Fry 2 to 3 skewers at a time, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels.
08 - While hot, sprinkle corn dogs lightly with granulated sugar. Drizzle ketchup and mustard as desired before serving.

# Expert Hints:

01 -
  • That satisfying cheese pull when you bite in is honestly addictive, and it happens every single time.
  • The sweet-savory combination hits different—the sugar coating plays against ketchup and mustard in ways that just work.
  • They're faster to make than you'd think, and they disappear even faster once they hit the plate.
02 -
  • Moisture on the cheese and hot dogs will sabotage everything, so drying them thoroughly before skewering is non-negotiable.
  • The batter temperature matters as much as oil temperature—too thin and it won't adhere, too thick and it becomes gluey.
  • That sugar topping is the secret weapon; it creates a glaze and sweetness that makes people wonder what you did differently.
03 -
  • If your batter keeps sliding off, it's too thin—add another tablespoon of flour and mix well.
  • Don't skip the thermometer for oil temperature; this is where most people go wrong, and getting it right changes everything.
  • The moment they come out of the oil, they're at peak crispiness—serve immediately or they'll soften as they cool.
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