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–+ servings
Korean Corn Dogs with ketchup and mustard.
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5 from 14 votes

Korean Corn Dog

This Korean Corn Dog recipe is made of sausages on a stick coated in yeasted batter with french-fry bits and breadcrumbs. Deep-fried until gorgeously golden and super crispy then drizzledwith sugar, ketchup, and mustard for a sweet, tangy, and savory finish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Snack
Cuisine: American, Asian
Keyword: corn dog, k dogs, korean corn dog
Servings: 6
Calories: 346kcal
Author: Bebs

Ingredients

For batter:

  • 2 cup all-purpose flour
  • ½ teaspoon kosher salt
  • 3 tablespoons sugar
  • 1 ¼ cup lukewarm water
  • 1 ½ teaspoon instant dry yeast

Other ingredients:

  • 5-6 pieces sausages/hotdogs
  • 1 cups panko breadcrumbs
  • 1-2 cup frozen french fries thawed and cut into small cubes -optional
  • Flour for dredging
  • canola oil or corn oil for frying

For drizzling:

  • Sugar
  • Ketchup
  • Mustard
US Customary - Metric

Instructions

MAKE THE BATTER:

  • In a large bowl, combine and mix flour, sugar ,and salt. Make a well in the middle and pour in the lukewarm water in the middle and add the instant yeast. Let it sit for a few seconds to hydrate the yeast a bit.
  • Using a wooden spoon, mix from the middle going outwards until a wet, sticky dough is formed. Mix until smooth and no longer lumpy and gluten forms, about 3-5 minutes.
  • Cover the bowl with plastic wrap and let the dough rise until it doubles in size.
  • Once the dough is ready, start to heat about 3-inch oil in a deep pan to 160°C/315°F.

PREPARE THE SAUSAGES

  • Skewer the sausages on wooden skewers or chopsticks.
  • Place panko and and cubed French fries, side-by-side on a baking pan or on separate plates. Transfer the batter on a baking pan.
  • Dredge a sausage in flour coating it thinly, tap to remove excess flour. Roll the sausage in the sticky dough until it wraps around the hotdog.
  • Now, roll it in the potato cubes, lightly pressing with your hands so they will stick to the dough. Next roll it with panko to fully cover the dough.
  • Fry coated corn dogs directly in hot oil for about 6 minutes turning it in between once the bottom part turns brown.
  • Remove the fried corn dog from the oil and liberally dust with sugar then drizzle with ketchup and mustard.

Nutrition

Calories: 346kcal | Carbohydrates: 61g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 488mg | Potassium: 278mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3mg