Korean corn dogs are a popular street food in South Korea. They feature skewered hot dogs coated in a crispy outer layer. Unlike traditional corn dogs, the coating is made from rice or breadcrumbs instead of cornmeal. Gooey cheese sets them apart from regular corn dogs.
Slide the hot dog halves and cheese pieces onto skewers, leaving enough for a handle.
Whisk together flour, cornstarch, sugar, baking powder, and salt.
Add egg and milk, and whisk to form a thick batter.
Chill hot dogs and batter in the refrigerator for 30 minutes.
Dip each hot dog skewer in the batter until fuly coated. Allow excess to drip off.
Roll the battered hot dog in the panko bread crumbs, pressing lightly to adhere the crumbs to the batter.
Lower corn dogs into hot oil at about 350°F and cook for 3 to 4 minutes, until crispy and golden.
Dry on a wire rack and sprinkle with sugar while still hot. Repeat with remaining hot dogs.
Serve with your favorite condiments and take a bite!
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