Print

The Ultimate Crispy Potato & Mozzarella Korean Corn Dog

A golden-brown, deep-fried korean corn dog sprinkled generously with white sugar granules on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the viral Korean corn dog at home. This recipe delivers a satisfying crunch from the potato coating, a gooey mozzarella pull, and the classic sweet and savory finish.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (for batter)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup milk
  • 1 teaspoon yeast
  • 1/2 cup warm water
  • 1 package hot dogs (or half hot dogs, half mozzarella sticks)
  • 1 cup panko breadcrumbs (optional, for extra crunch)
  • 1 cup frozen french fries, finely chopped or crushed (for potato coating)
  • Vegetable oil, for deep frying
  • Granulated sugar, for dusting
  • Ketchup, mustard, or gochujang sauce, for serving

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Prepare the batter: In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the egg and milk, then pour in the activated yeast mixture. Whisk until you have a smooth, thick batter. Cover the bowl and let the batter rise in a warm place for about 1 hour, or until it doubles in size.
  3. Prepare the coatings: Place the panko breadcrumbs (if using) in one shallow dish and the finely chopped frozen french fries in another.
  4. Assemble the corn dogs: Skewer the hot dogs (or half hot dog/half mozzarella stick combinations) onto wooden skewers.
  5. Coat the skewers: Dip each skewered item completely into the risen batter, letting excess drip off. Immediately roll the batter-coated item in the chopped french fries or panko breadcrumbs, pressing gently to adhere the coating.
  6. Chill: Place the coated corn dogs on a parchment-lined tray and chill in the refrigerator for at least 15 minutes. This helps the coating set before frying.
  7. Heat the oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  8. Fry: Carefully lower one or two corn dogs into the hot oil, ensuring not to overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until the coating is deep golden brown and crispy.
  9. Drain and finish: Remove the corn dogs with tongs and place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
  10. Serve: While still warm, immediately roll the fried corn dogs in granulated sugar for the classic sweet dusting. Serve hot with your choice of sauces like ketchup, mustard, or a spicy gochujang sauce.

Notes

  • For the best cheese pull, use low-moisture mozzarella sticks and keep them very cold before skewering.
  • If you prefer a thicker, chewier batter, let the dough proof for a second time after the first rise.
  • Maintain your oil temperature between 340°F and 360°F for the crispiest result without burning the exterior before the inside heats through.

Nutrition

Find it online: https://www.unfoldrecipes.com/korean-corn-dog-recipe-ultimate-crispy/