Korean Corn Dog

Step 1

Skewer the hot dogs and cheese on sticks, hot dogs on the bottom and cheese on top. Place in the fridge to keep cold.

Step 2

In a bowl, whisk together the flour, salt, and sugar. Mix in the egg and milk until thick and smooth. Pour into a tall cup and place into the fridge. Pour the panko onto a shallow plate that you will be able to roll the corn dog in.

Step 3

In a deep fryer or a deep wide pot, heat up the oil (enough so that the hot dog will float) over medium high to medium heat, until it reaches 350°F. When the oil is almost at temp, take the skewered dogs from the fridge and dip into the batter, making sure it is completely coated.

Step 4

Roll the coated corn dog in panko, making sure that the panko coats all of the batter, using your hands to gently press it on if needed.

Step 5

Carefully add the coated corn dog to the oil and fry for 3-4 minutes or until golden and crispy, turning as needed. Remove from the oil and let rest on a wire rack.

Step 6

Roll or sprinkle the corn dog with sugar and drizzle on mustard and ketchup. Enjoy hot!