Easy Korean Corn Dog Recipe

Make the dough: In a large bowl, combine flour, sugar, instant dry yeast, and salt. Make a well and add water. Using a silicone spatula, mix until a sticky dough is formed. Mix using the spatula for at least 3 minutes up to 5 minutes, until you can stretch the dough about 6 inches before snapping. Transfer and spread the sticky dough into a shallow serving dish that is long. Cover and set aside for 40 minutes or up to 1 hour until risen and doubled in size.  

In a large deep pan over medium-high heat, heat oil until 350 degrees F or 175 degrees C or for deep frying. 

Meanwhile, pat hotdogs dry. Cut each one in half, crosswise. Cut mozzarella into the same width. Starting with the hotdogs, push and twist the skewers through a hotdog. Top it with a mozzarella stick. Repeat until each stick has hotdogs and cheese. 

To coat the hotdogs, roll each stick into the sticky dough. If necessary, wrap the dough around any exposed parts of the hotdog or cheese. Immediately roll the dough-wrapped stick into the Panko then place in the hot oil. Repeat with each skewer. 

Fry until golden brown on all sides, rotating the hotdogs to ensure even browning on all sides. Drain on a rack over paper towels. Serve immediately while still warm with ketchup and mustard or sprinkled with sugar. 

• READ THESE: MORE HOT DOG RECIPES
• Corn Dogs Recipe 
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