It’s very important to keep everything cold, otherwise, the cheese will leak out to the oil.Dust with flour and place in a freezer at least 5 minutes to 10 minutes. Skewer cheese sticks into bamboo or wooden skewers.Pour batter into a long glass and keep it in a fridge until ready to use. Make a little well in the middle and add egg and milk.
#Chessy corn cracked
It will cook the surface too slow and the breading part will be cracked and open. If the oil temp goes below that and you just drop the corn dogs… You MUST keep the oil temperature in between 350☏ to 365☏. I promise you this is only the last thing you need to remember for this recipe! Now, lightly and quickly coat with panko bread crumbs then carefully place into frying oil. It’s very important to keep everything cold, otherwise, the cheese will leak out to the oil.ĭip and coat skewered cheese sticks with the cold batter. It will melt away too soon than way before the batter cooks & turns into beautiful golden brown color. If the cheese is not cold and at room temperature, Dust with flour and place in a freezer for at least 5 minutes to 10 minutes.Īs I mentioned with the batter, cold temperature is the key to this recipe! Skewer cheese sticks into bamboo or wooden skewers. If the batter is warm, it won’t coat the cheese thick enough and become too runny. Keeping the batter cold is one of the key secrets to the success of this recipe! Make a little well in the middle and add egg and milk. In a mixing bowl, whisk flour, baking powder, salt, and sugar. It will be the best thing you’ll ever put in your mouth! lol! I know it sounds a bit strange, but TRUST me! After frying the corn dogs, we coat them evenly with sugar! Watch Life in Korea, Street Food Video! We coat the corn dogs with panko so it’s extra crunch outside!Ģ. What makes Korean corn dogs different is…ġ. We accidentally found these amazing cheese corn dogs! I’m super excited because I’m going to share another amazing Korean street food recipe with you!!
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