Cheesy Korean Corn Dogs (Printable)

Crispy, sweet-savory corn dogs featuring a crunchy batter and stretchy mozzarella cheese.

# What You'll Need:

→ Corn Dogs

01 - 6 mozzarella cheese sticks, halved lengthwise
02 - 6 hot dogs (optional, for half-and-half corn dogs)
03 - 12 wooden skewers

→ Batter

04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 1 large egg
09 - 3/4 cup whole milk (plus additional if needed)

→ Breading

10 - 1 1/2 cups panko breadcrumbs
11 - 1/2 cup cornmeal (optional, for extra crunch)

→ Frying

12 - Vegetable oil, sufficient for deep frying

→ Topping

13 - 1/4 cup granulated sugar
14 - Ketchup, to taste
15 - Yellow mustard, to taste

# Directions:

01 - Cut hot dogs in half if using. Skewer mozzarella sticks and/or hot dog halves onto wooden sticks, creating either all-cheese or half-cheese/half-hot dog combinations. Pat dry with paper towels to remove excess moisture.
02 - In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add egg and milk; mix until a thick, sticky batter forms. Add more milk if batter is too thick, aiming for a consistency that clings to skewers without dripping.
03 - Combine panko breadcrumbs and cornmeal on a plate, mixing evenly.
04 - Pour vegetable oil into a deep pot to a depth of 2 inches and heat to 350°F (175°C).
05 - Dip each skewer into the batter, turning to coat thoroughly. Use a spoon if necessary to cover evenly.
06 - Roll battered skewers in the breadcrumb-cornmeal mixture, pressing gently to ensure adhesion.
07 - Fry 2 to 3 corn dogs at a time, turning occasionally until golden brown and crisp, approximately 3 to 4 minutes per batch. Drain on paper towels.
08 - While still hot, lightly sprinkle each corn dog with granulated sugar. Drizzle with ketchup and mustard as desired and serve immediately to enjoy maximum crunch and cheese pull.

# Expert Tips:

01 -
  • That moment when you bite through the golden crust and molten cheese pulls apart is pure dopamine on a stick.
  • They're impressive enough to feed friends but simple enough to make on a Tuesday night without stress.
02 -
  • The temperature matters more than timing—180°C oil will leave you with a greasy disappointment, while 350°F gives you that shattering crust every time.
  • Pat your cheese dry or the moisture will cause the batter to slide off and your filling will leak before the outside even fries.
03 -
  • Use a thermometer for your oil temperature—eyeballing it is how mistakes happen, and 350°F is non-negotiable for that perfect crust-to-interior ratio.
  • The sugar dusting is not optional; it's what separates these from basic mozzarella sticks and makes them taste like the TikTok version everyone's chasing.
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