Cheesy Korean Corn Dogs (Printable)

Crunchy corn dogs with mozzarella cheese, sweet batter, and a savory crust perfect for snack time.

# What You Need:

→ Core Components

01 - 6 mozzarella sticks, halved lengthwise (or 12 mini mozzarella sticks)
02 - 6 hot dogs (optional for half-cheese/half hot dog skewers)
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 additional if needed

→ Breading

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

→ Frying Medium

12 - Vegetable oil for deep frying

→ Toppings

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

# How-To Steps:

01 - Cut hot dogs in half if using. Skewer mozzarella halves and/or hot dog pieces onto wooden sticks, forming either all-cheese or half-cheese/half-hot dog combinations. Pat dry with paper towels to remove excess moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Incorporate the egg and milk, mixing until a thick, sticky batter forms. Add more milk if batter is too thick; it should coat skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing thoroughly to ensure even distribution.
04 - Pour vegetable oil into a deep pot to a depth of approximately 2 inches. Heat oil to 350°F (175°C) to ensure optimal frying temperature.
05 - Dip each prepared skewer into the batter, rotating to fully coat. Use a spoon as needed to cover evenly and completely.
06 - Roll the batter-coated skewers in the breadcrumb and cornmeal mixture, pressing gently to ensure adhesion.
07 - Fry 2–3 skewers at a time, turning occasionally, until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels to remove excess oil.
08 - While still warm, lightly sprinkle each corn dog with granulated sugar. Drizzle with ketchup and yellow mustard as desired. Serve immediately to enjoy optimal crunch and cheesy pull.

# Expert Tips:

01 -
  • The cheese literally stretches when you bite into them—every single time, no failure, pure satisfaction.
  • They're crispy outside and gooey inside, which is honestly the only texture combination that matters in life.
  • You can make them in under 40 minutes and feel like you just won at cooking.
02 -
  • Wet cheese sticks will cause explosive, erupting oil—dry your cheese thoroughly or you'll have a kitchen disaster on your hands.
  • The oil temperature matters more than you think; too cool and you get soggy bread, too hot and the outside burns before the cheese melts.
03 -
  • Make your batter 5 minutes before frying so it's thick and clingy, not loose and drippy—timing matters here.
  • If your first batch looks too dark, lower your oil temperature slightly; every stovetop and pot behaves differently, so adjust as you go.
Go Back