In the mood for a savory summertime treat that you can make in a ton of fun and tasty ways? You’re in luck with our own delicious Halal take on Korean Corn Dogs, the Korean street food favorite that has taken the internet by storm. It’s a lot like the American classic corn dog, but different in a few key ways that make it even better.
First and foremost, if you look up a Korean corn dog, you’ll see right away that the batter is different to what we’re used to in the US. They use a crispier, flakier breading on the outside instead of the softer and spongier breading we’re used to. Oftentimes you’ll also see little bits of cubed potatoes on the outside so it’s like the corn dog is coated in tiny little French fries, which I think is a pretty ingenious innovation!
We accomplished our crispy breading by rolling the dog in the batter, then in panko breadcrumbs, and Sno Pacs Southern Style hashbrowns which are perfect for this recipe, as they come as little cubed potatoes already. We also included a spicy surprise by processing flaming hot Cheetos into a fine powder for a spicy breading, but you could use any of your favorite chips and it should work great. That’s the beauty of street food, get silly and enjoy!
We used a trio of Midamar’s Halal chicken franks, hot links, and beef franks and they all worked perfectly and gave each corn dog their own distinct flavor. I liked the hot link the best, just because it had that extra boost of just a little spice that still peeks out underneath the breading. The other distinct difference Korean dogs provide is they’ll include cheese, sometimes as a stick or wrapped around the frank then fried inside the breading for a delicious and melty addition.
But I’m getting ahead of myself, maybe the most important component of this recipe is the batter itself. I always imagine a looser, more liquid batter that’s easy to dredge things in for a nice even coating on whatever you’re frying. Putting it simply, this is not that, this batter is thicker than you might expect, and super sticky. When you get to rolling your skewers in this, it can be a little tricky to work with, but sticky is what you want to help those previous toppings stick to the dogs.
I also recommend using thick and sturdy wood skewers for this. Because of the weight of the franks and cheese, rolling them in a thick batter can bend them and we don’t want them breaking on you.
When you’ve made an array of different skewers with the different combos of franks and toppings, deep fry them in plenty of neutral flavored oil until golden-brown or nice and crispy then let them drain on a paper towel lined sheet and that’s it! It only takes a few minutes for these to fry, and it’s so easy to make a bunch of corn dogs for the family or friends to enjoy a wide variety of tasty flavors.
These are an awesome way to get a bunch of fun flavors and new ways to enjoy an old classic recipe. What was your favorite flavor combo? Let us know in the comments and share these with someone that would love a tasty street food treat.
