Korean Corn Dog
Breaded and fried hot dog or sausage coated with cornmeal batter and crispy panko, served with sweet and spicy dipping sauces. The coating fries until golden and crispy while the filling steams tender inside.
Ingredients
Method
Pat the hot dogs dry with paper towels. Insert wooden skewers or sticks into each one; set aside.
Place flour in one shallow bowl. In another, whisk together cornmeal, panko, salt, and black pepper. In a third, beat the egg with 2 tbsp water.
Roll each hot dog in flour to coat lightly, shaking off excess. Dip into the egg wash, then immediately roll in the cornmeal-panko mixture, pressing gently so the coating adheres. Place on a plate and let sit for 5 minutes to set the coating.
If using an air fryer: preheat to 375°F, lightly coat the basket with vegetable oil, and air fry the corn dogs for 8–10 minutes, shaking the basket halfway through, until the coating is golden and crispy.
If frying in a skillet: heat 1 inch of oil to 350°F in a shallow pan. Carefully lower each corn dog into the oil and fry for 4–5 minutes, turning occasionally, until golden all over. Transfer to a paper towel-lined plate.
Serve the corn dogs hot with Korean gochujang glaze, sweet chili mayo, and ketchup for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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