Why You’ll Love This Recipe
- Crispy & Crunchy: The combination of rice flour batter and panko crumbs gives a perfect crunch.
- Easy to Make: Simple ingredients and straightforward steps make it accessible for any home cook.
- Versatile: Use hot dogs or any sausage of your choice.
- Quick Cooking: Ready in under 10 minutes, ideal for fast snacks or last-minute treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- ½ cup rice flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk (or buttermilk)
- 1 large egg
- 4 hot dogs (or sausage of your choice)
- 1 cup panko breadcrumbs (or crushed cornflakes)
- Oil for frying
- Wooden skewers (for handling the corn dogs)
Directions
- Insert a wooden skewer into each hot dog for easy handling. Pat dry with a paper towel.
- In a bowl, mix all-purpose flour, rice flour, sugar, baking powder, baking soda, and salt.
- Add milk and egg to the dry ingredients, stirring until the batter is smooth and lump-free.
- Dip each hot dog into the batter, letting excess drip off.
- Roll the battered hot dogs in panko breadcrumbs or crushed cornflakes until fully coated.
- Heat oil in a deep pot to 350°F (175°C), ensuring enough oil for deep frying.
- Fry corn dogs in batches to avoid overcrowding, cooking until golden brown, about 5–7 minutes.
- Remove and drain excess oil on paper towels.
- Let cool for a few minutes before serving.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cook Time: 5–7 minutes
Total Time: Approximately 9 minutes
Variations
- Cheese-filled: Insert mozzarella sticks along with hot dogs for a cheesy surprise.
- Sweet coating: Sprinkle with sugar or drizzle with honey or ketchup and mustard.
- Spicy: Add chili powder or cayenne pepper to the batter for heat.
- Toppings: Try adding crushed ramen noodles or sesame seeds to the breadcrumb coating for extra texture.
Storage/Reheating
- Korean corn dogs are best enjoyed fresh.
- Store leftovers in an airtight container in the fridge for up to 1 day.
- Reheat in an oven or air fryer to restore crispiness; avoid microwaving to prevent sogginess.
FAQs
Can I use frozen hot dogs?
Yes, thaw them completely and pat dry before battering.
Can I bake instead of fry?
Baking is possible but results will be less crispy than frying.
What’s the difference between rice flour and all-purpose flour in this recipe?
Rice flour helps create a lighter, crispier batter.
Can I use a different breadcrumb coating?
Crushed cornflakes, panko, or even crushed chips all work well.
Are Korean corn dogs gluten-free?
Traditional recipes are not gluten-free due to wheat flour and breadcrumbs, but gluten-free substitutes can be used.
How do I keep the batter from falling off?
Make sure hot dogs are dry before dipping and press breadcrumbs firmly onto the batter.
Can I add seasoning to the batter?
Yes, adding herbs or spices can enhance flavor.
How hot should the oil be?
Maintain oil temperature around 350°F (175°C) for even cooking.
Can I make mini corn dogs?
Yes, cut hot dogs into smaller pieces and adjust frying time accordingly.
Can I prepare the batter ahead of time?
Batter is best used fresh but can be refrigerated briefly; stir well before using.
Conclusion
This Korean Corn Dog recipe delivers crispy, crunchy, and satisfying treats that are quick and easy to make. Perfect for a fun snack or party appetizer, these golden delights bring the excitement of Korean street food right to your kitchen. Serve fresh with your favorite dipping sauces and enjoy!
Korean Corn Dog: An Amazing Ultimate Recipe
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Total Time: 9 minutes
- Yield: 4 servings
- Category: Snack
- Method: Deep Frying
- Cuisine: Korean
- Diet: Halal
Description
Korean Corn Dogs are crispy, crunchy, and savory street food favorites coated in a light, fluffy batter and crispy panko breadcrumbs, perfect for quick snacks or party appetizers.
Ingredients
1 cup all-purpose flour
½ cup rice flour
2 tablespoons sugar
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup milk (or buttermilk)
1 large egg
4 hot dogs (or sausage of your choice)
1 cup panko breadcrumbs (or crushed cornflakes)
Oil for frying
Wooden skewers (for handling the corn dogs)
Instructions
- Insert a wooden skewer into each hot dog for easy handling. Pat dry with a paper towel.
- In a bowl, mix all-purpose flour, rice flour, sugar, baking powder, baking soda, and salt.
- Add milk and egg to the dry ingredients, stirring until the batter is smooth and lump-free.
- Dip each hot dog into the batter, letting excess drip off.
- Roll the battered hot dogs in panko breadcrumbs or crushed cornflakes until fully coated.
- Heat oil in a deep pot to 350°F (175°C), ensuring enough oil for deep frying.
- Fry corn dogs in batches to avoid overcrowding, cooking until golden brown, about 5–7 minutes.
- Remove and drain excess oil on paper towels.
- Let cool for a few minutes before serving.
Notes
Thaw frozen hot dogs completely and pat dry before battering.
Baking is possible but will result in less crispy corn dogs.
Rice flour makes batter lighter and crispier.
Crushed cornflakes, panko, or crushed chips work as breadcrumb alternatives.
Use gluten-free substitutes for a gluten-free version.
Ensure hot dogs are dry before dipping to keep batter from falling off.
Press breadcrumbs firmly onto batter for better adhesion.
Add herbs or spices to batter for extra flavor.
Maintain oil temperature around 350°F (175°C) for even cooking.
Cut hot dogs smaller for mini corn dogs; adjust frying time accordingly.
Batter is best fresh but can be refrigerated briefly; stir well before use.
Nutrition
- Serving Size: 1 corn dog
- Calories: 320
- Sugar: 5g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
