Korean Corn Dogs
After watching roughly 18-20 hours of Korean corn dog making on Youtube, the Chefs Life team decided it's time to make this delicious treat. A lot of dipping and frying, but totally worth it. Do it for the cheese pull, trust us. Would you make this at home? Comment below!
3 Kobe beef hot dogs, cut in half
6 mozzarella sticks, cut in half
1 1/4 cups all purpose flour
2 tbsp sugar plus extra to finish
1/4 tsp salt
2 tsp baking powder
1 large egg
3/4 cups milk
2 cups panko
2 cups corn flakes
2 cups diced frozen potatoes
Chefs Life Cooking Oil - for frying - 2 bottles recommended
For topping- sugar, ketchup, mustard, sriracha mayo, kewpie mayo, salt
Start by placing 1/2 hot dog and 1/2 cheese stick on a skewer, trimming the end if too long. Make the batter by combining the flour, sugar, salt, baking power in a bowl, then whisking in the egg and milk until a thick batter is formed. Pour the batter into a pint glass to dip the dogs.
Heat the Cooking Oil in a deep pot (like a pasta pot) until 350 degrees. Dip your skewered dog cheese into the batter, then roll in panko. Fry in the hot oil until golden brown. Alternatively, you can dip the battered dog in corn flakes or diced frozen potatoes before frying for some variation. Once fried, lay the dog on paper towel and sprinkle with salt and sugar. Dress in your choice of sauce.