Korean-Style Corn Dog
Ingredients
1 cup all purpose flour plus more for dusting
2 tsp baking powder
½ tsp salt
2 tbsp sugar
1 egg
¾ cup cold milk
6 mozzarella cheese sticks
1 cup panko breadcrumbs
Neutral oil, for frying
bibigo™ Go-Chu-Jang Hot & Sweet Sauce
- Skewer the mozzarella cheese sticks onto bamboo or wooden skewers. Dust with flour and place in the freezer for at least 10 minutes.
- In a mixing bowl, add flour, baking powder, salt, and sugar. Slowly whisk in the egg and milk and mix together until smooth. Pour the batter into a tall glass and refrigerate until ready to use.
- Heat 3-4 inches of oil in a large frying pan to 350°F. Spread the breadcrumbs onto a plate. Dip and coat the skewered cheese stick with the cold batter. Roll in panko breadcrumbs until completely covered. Carefully drop into oil. Fry for 5-7 minutes until golden brown. Transfer onto a cooling rack and repeat with remaining cheese skewers.
- Lightly dust each corn dog with sugar, and drizzle bibigo™ Go-Chu-Jang Hot & Sweet Sauce over top.
