Best Korean Corn Dog Recipe - How To Make Korean Corn Dogs

Step 1In a large bowl, whisk flour, granulated sugar, yeast, and salt until fully combined. Fold in water until a sticky, stiff batter forms. Cover bowl with plastic wrap and place in a warm place to proof until doubled in size, about 1 hour.

Step 2Into a large Dutch oven or deep cast-iron skillet fitted with a deep-fry or instant-read thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 325º.

Step 3Thread hot dogs on 4 skewers or chopsticks. (If you’re making cheese dogs, slice cheese sticks and hot dogs in half. Thread one hot dog half, then one cheese half onto skewers.) Place panko and any desired toppings on 2 separate plates.

Step 4Coat hot dogs in flour mixture, slowly spinning skewer and, using wet fingers, making sure entire dog is covered in batter. Roll dogs in desired toppings, then in panko, sprinkling with more if needed.

Step 5Immediately fry coated hot dog, turning occasionally, until deeply golden brown, 3 to 4 minutes. Transfer fried dog to a paper towel-lined plate. Repeat with remaining ingredients.

Step 6Sprinkle dogs with granulated sugar on all sides, then drizzle with ketchup and mustard.