Pin It The first time I had these at a night market in Seoul, I watched in awe as vendors dipped skewered sausages into vibrant yellow batter, then rolled them in panko before lowering them into hissing oil. The golden crunch echoed through the crowded stall, and after one bite of that crispy exterior giving way to juicy sausage, I knew I had to recreate that magic at home.
I made these for a friends birthday last summer and set up a topping bar with mustard, ketchup, and sugar dusting. Watching everyone customize their own corn dogs while steam rose off the fresh fried batch made the kitchen feel like a festival.
Ingredients
- 8 beef or chicken sausages: Standard hot dog size works best, and patting them completely dry prevents batter from sliding off during frying
- 8 wooden skewers: Soak them for 10 minutes if using thinner ones to keep them from scorching in the hot oil
- 1 cup all-purpose flour: Provides structure for the batter so it clings rather than drips
- 1 cup pancake mix: The secret to that lighter fluffier interior compared to traditional corn dog batter
- 1/2 cup cornmeal: Adds subtle texture and a hint of authentic corn flavor without making it too grainy
- 2 tablespoons sugar: Korean style corn dogs have a gentle sweetness that balances the savory sausage
- 1 teaspoon baking powder: Creates tiny air pockets for that satisfying crunch
- 1/2 teaspoon salt: Essential to balance the sugar and bring out all the flavors
- 1 large egg: Binds the batter together and helps the coating adhere
- 1 cup whole milk: Room temperature milk incorporates more smoothly and creates a silkier batter
- 1 cup panko breadcrumbs: Larger crumbs create an insanely crispy exterior that regular breadcrumbs cannot match
- Vegetable oil: Neutral oil lets the flavors shine and has a high smoke point for deep frying
- Optional toppings: Sugar dusting is traditional but ketchup and mustard make it feel like childhood
Instructions
- Prep the Skewers:
- Push wooden skewers carefully into each sausage leaving at least 3 inches exposed as a handle then pat every sausage completely dry with paper towels so the batter will stick
- Mix the Dry Ingredients:
- Whisk together the flour pancake mix cornmeal sugar baking powder and salt in a large bowl until everything is evenly combined
- Make the Batter:
- Add the egg and milk to the dry ingredients whisking until a thick smooth batter forms and adding another tablespoon of milk if it feels too stiff to coat
- Set Up Your Dipping Station:
- Pour the batter into a tall narrow glass making it easier to fully submerge each sausage and spread panko crumbs on a flat plate for easy rolling
- Heat the Oil:
- Pour 2 to 3 inches of vegetable oil into a deep pot and bring it to 350°F using a thermometer or testing by dropping in a pinch of batter that should sizzle immediately
- Coat the Corn Dogs:
- Dip each skewered sausage into the batter letting excess drip off then immediately roll it in panko pressing gently to help the crumbs stick
- Fry Until Golden:
- Lower only 2 or 3 corn dogs at a time into the hot oil frying for 3 to 4 minutes while turning occasionally until deep golden brown all over
- Drain and Serve:
- Lift out with tongs letting excess oil drip back into the pot then transfer to a wire rack or paper towels and serve immediately while piping hot
Pin It My sister took one bite and closed her eyes saying it tasted exactly like the street food she ate in Seoul but better because they were fresh from our own kitchen.
Getting That Perfect Crunch
The panko step is nonnegotiable for that street food crunch. Regular breadcrumbs create a hard shell while panko stays light and shatters in the most satisfying way.
Temperature Control Matters
If your oil is too hot the outside burns before the sausage heats through. Too cool and the batter absorbs oil becoming heavy instead of crisp.
Make Ahead Success
These truly are best eaten the moment they are made but leftovers reheat surprisingly well in a 350°F oven for 8 to 10 minutes.
- Avoid microwaving which turns the coating soggy
- Try tucking mozzarella into the batter for a cheesy molten center
- Serve with sweet chili sauce for an authentic Korean twist
Pin It These corn dogs turned a regular Friday night into something special and proved that street food magic can absolutely happen in a home kitchen.
Recipe FAQs
- → What type of sausages work best for this dish?
Standard beef or chicken sausages of hot dog size are ideal for coating and frying evenly.
- → How can I achieve a crispy coating?
After dipping sausages in the sweet batter, roll them thoroughly in panko breadcrumbs before frying at 350°F for a crunchy exterior.
- → Can I add cheese to this dish?
Yes, incorporate diced mozzarella into the batter or place a cheese chunk on the skewer for a gooey center.
- → What sauces pair well with these corn dogs?
Classic ketchup, yellow mustard, sweet chili sauce, and honey mustard add great flavor contrasts.
- → How long does it take to prepare and cook these corn dogs?
Preparation takes about 20 minutes, with an additional 15 minutes of cooking time to fry and crisp.