Empty My Fridge
Mild to Wild: Spicy Korean Corn Dog
Ingredients
- Canola oil · for deep frying
- Flour2 cups
- Sugar3 tbsp
- Baking powder1 tbsp
- Salt½ tsp
- Takis seasoning powder · plus more for garnish2 tbsp
- Milk1 cup
- Egg1
- Hot dog · halved6
- Mozzarella cheese2
- Breadcrumb2 cups
- Takis · crushed2 cups
- Japanese mayonnaise · for serving
Instructions
- Heat canola oil in a large pot to 350°F (180°C) and keep the temperature steady. Set a wire rack over a baking sheet nearby.
- Whisk the flour, sugar, baking powder, salt and Takis seasoning powder in a medium bowl.
- Whisk 1 cup milk and the egg in a measuring cup, then pour into the dry ingredients and whisk to a thick batter. Add more milk one tablespoon at a time if too thick. Refrigerate in a tall narrow container.
- Skewer each hot dog half cut-side up, leaving about 2 inches below the tip free. Thread mozzarella rectangles onto the skewers above the hot dogs, aligned with the cut ends.
- Spread crushed Takis on a tray. Dip each skewered hot dog and cheese in the batter to coat fully, shake off excess, then roll in the crushed Takis, pressing crumbs on as needed.
- Fry 2–3 corn dogs at a time for 2–3 minutes, turning as needed, until golden brown and crispy.
- Drain on the rack, then drizzle with Kewpie mayonnaise and dust with Takis powder. Serve immediately.
Summarized from Tasty's video. Watch it for the details.
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