Description
Cheese Korean Corn Dogs are a popular street food snack with a crispy, golden coating of panko and crushed chips wrapped around hot dogs and gooey cheese. They’re fun to make at home and perfect for sharing as a snack or appetizer.
Ingredients
Scale
- 1 ¾ cups Flour
- 1 cup Warm Water
- 2 teaspoons Active Dry Yeast
- 1 tablespoon White Sugar
- ½ teaspoon Kosher Salt
- ½–1 cup Panko
- 3 Hot Dogs (cut in half)
- 8 oz Block of Cheese (cut into width of hot dogs)
- ⅓ cup Nacho Cheese or Mayo (for topping)
- 1 Bag of Chips (crushed, for coating)
Instructions
- In a bowl, mix the warm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until foamy.
- Add the flour and salt to the yeast mixture and stir until a thick, sticky dough forms. Cover and let rest for 30–40 minutes until slightly risen.
- Cut the hot dogs in half and prepare cheese sticks to match their size. Skewer each with a wooden stick, placing cheese and hot dog together on the same skewer.
- Roll each skewer in the dough to fully coat, then roll in panko and crushed chips for extra crunch.
- Heat oil in a deep pan to 350°F (175°C). Fry each corn dog until golden brown and crispy, about 3–4 minutes.
- Drain on paper towels and drizzle with nacho cheese or mayo before serving.
Notes
- Keep the dough sticky rather than dry for the best texture.
- Use mozzarella cheese for the perfect stretchy cheese pull.
- Serve immediately for the crispiest bite.
- Try ketchup, mustard, or spicy mayo for different topping options.
Nutrition
- Serving Size: 1 corn dog
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg