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Korean corn dogs have taken the world by storm, emerging as a beloved street food delicacy that tantalizes taste buds with their crispy exterior and savory filling. Unlike their American counterparts, these delicious treats are not just straightforward hot dogs coated in batter; they are a culinary experience that combines the best of both worlds. The allure of a Korean corn dog lies in its unique batter, which is both crispy and chewy, enveloping the juicy hot dog within. This delightful snack is perfect for any occasion, whether you're hosting a casual gathering or simply craving a tasty bite.

Crispy Korean Corn Dog

Discover the irresistible taste of Crispy Korean Corn Dogs with this easy recipe! Perfectly coated in a unique batter and deep-fried to golden perfection, these delicious treats are a fun twist on classic street food. Customize with your favorite toppings, from classic ketchup and mustard to adventurous choices like cheese or spicy mayo. Impress your guests or satisfy your cravings with this delightful snack. Try it at home and enjoy every crispy bite! #KoreanCornDogs #StreetFood #HomeCooking #DeliciousSnacks #FoodieFun #TastyTreats
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Ingredients
  

4 hot dogs (beef, pork, or vegan)

1 cup sweet rice flour (mochi flour)

1 tablespoon all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 cup water (or as needed)

1 cup panko breadcrumbs

3 wooden skewers (or corn dog sticks)

Vegetable oil (for frying)

Optional toppings: ketchup, mustard, sweet chili sauce, crunchy toppings (like crushed ramen noodles or spicy mayo)

Instructions
 

Prepare the Hot Dogs: Insert a wooden skewer into each hot dog, pushing it halfway through. Pat them dry with a paper towel to help the batter stick better.

    Make the Batter: In a mixing bowl, combine the sweet rice flour, all-purpose flour, sugar, baking powder, and salt. Gradually whisk in the water until you achieve a thick, smooth batter. You want it to be thick enough to coat the hot dogs without dripping off excessively.

      Coat the Hot Dogs: Pour the panko breadcrumbs into a shallow dish. Dip each hot dog in the batter, allowing excess to fall away. Then roll it in the panko breadcrumbs, ensuring it is evenly coated.

        Heat the Oil: In a deep saucepan or fryer, heat oil over medium-high heat (around 350°F or 175°C). You'll need enough oil for the corn dogs to float while frying.

          Fry the Corn Dogs: Carefully place each coated hot dog into the hot oil. Don't overcrowd the pan; fry in batches if necessary. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking.

            Drain and Serve: Once golden brown, use a slotted spoon to remove the corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil.

              Garnish and Enjoy: Serve hot with your choice of condiments and toppings. Feel free to drizzle spicy mayo, add crushed spicy ramen toppings, or serve with a side of sweet chili sauce for a flavorful kick!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 corn dogs