Korean Corn Dog
Now you can make this insanely popular street snack at home. I chose to fill mine with beef hot dogs since that is the best filling in my opinion.
Ingredients
For the batter
- 1 ½ cups all-purpose flour
- ¾ cup glutinous rice flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- 1 cup milk
- 1 large egg
For the rest
- 4 jumbo beef hot dogs
- 1 cup Panko breadcrumbs
Instructions
- In a medium bowl, whisk together the all-purpose flour, glutinous rice flour, sugar, and baking powder.
- In a small bowl, whisk together the milk and egg. Pour this into the dry ingredients and mix until a thick batter forms.
- Pour the Panko breadcrumbs into a shallow dish.
- Preheat 2 inches of oil to 350°F in a large pot over medium-high heat.
- Before making the corn dogs, trim your skewers so that they will fit in your frying vessel. I used a pair of gardening shears and I had to trim mine by about 2 inches.
- Working one at a time, skewer a hot dog onto a skewer. Use a spoon to scoop batter over the hot dog and twirl the hot dog to coat it in batter. Aim for an even thickness of around ¼ inch all over. Transfer the corn dog to the panko and coat completely with breadcrumbs.
- Deep-fry for 2-3 minutes on each side until golden brown. Repeat with the remaining hot dogs. Enjoy!