These bite sized Mini Korean Corn Dogs are coated in a quick, airy batter, rolled in crunchy breadcrumbs, and deep fried! These crispy Asian-inspired co*cktail weenies require no yeast, and cook up in minutes!
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Easy, bite sized Korean Corn Dogs
A fun take on Korean Street Food, these easy and delicious Mini Korean Corn Dogs are made with bite sized co*cktail weenies, a quick no-yeast-required batter, and some panko breadcrumbs. You can serve them as-is, add some fun mix-ins to your breading, or serve coated in ketchup and mustard, or with a dip! The possibilities are endless.
These tiny hot dogs are super friendly, and are easily customized to your tastes!
What you need:
Ingredients:
- A package of co*cktail weenies, such as Lil Smokies.
- 1 tablespoon sugar. If you like, you can also add a sprinkle of sugar to the final fried corn dogs.
- 1 ¼cupsall purpose flour.
- ½tspsalt.
- 2 ½tspbaking powder. This helps make the batter airy.
- 1largeegg.
- ¾cupsmilk. Whole milk or 2%. If your batter is looking a little too thick, stir in a bit of milk at a time until it is easily workable. but not too thin.
- 2cups Panko bread crumbs. Roll the battered corn dogs in this right before frying. Once you have them evenly coated, the breadcrumbs also make it easy to remold any messy or unevenly battered areas of your corndog with you fingers. Since the panko makes them dry, and easily molded.
- High heat oil for deep frying. I prefer peanut oil, or canola oil.
Tools:
- Long toothpicks. aka "Bamboo co*cktail Sticks." This type is about 6" long, and great for the co*cktail weenies. If you plan to add anything else with the co*cktail weenies, you'll need to size up.
- A large dutch oven or frying vessel. You can fry these on the stove, or fry them in a deep fryer. Use a neutral oil such as peanut oil, or canola oil.
- A sheet tray and wire rack, for draining. You can also drain the corn dogs on a paper towel lined plate or tray, but if you have a wire rack, opt for that. The wire rack yields a far less greasy final product.
- A medium sized bowl or pint glass, to hold the batter for easy dipping.
- A baking dish or similar shallow vessel, for rolling the battered corn dogs in the Panko breadcrumbs.
- A good pair of heat safe tongs, or a spider, for retrieving the corn dogs from the hot oil (if using stove fry method). Keep a pair of tongs handy while frying, as the corn dogs have a tendency to flip over and need to be turned on occasion to brown evenly.
How to make the Mini Korean Corn Dogs
Making the batter
While some Korean Corn Dogs call for a yeasted batter, this recipe is made in mere minutes with just a few pantry staples and some eggs and milk.
To make the batter, combine the dry ingredients with a whisk, then add beaten egg and milk, and stir well. If the batter looks too thick, add a bit of milk at a time until it is slightly thick, yet pliable.
You can transfer the batter to a pint glass for easy dipping, or use the mixing bowl. If using a pint glass, you may need to pull the batter up with a spoon toward the end, since the co*cktail weenies are rather small.
Prepping and Frying
Once your batter is ready, make sure all of your co*cktail weenies or hot dogs are securely threaded onto the toothpicks.
Set up a station with your batter, skewered co*cktail weenies, and a shallow tray or baking dish with the Panko breadcrumbs.
Dip each hot dog into the batter, then immediately into the Panko breadcrumbs. Once you have the battered hot dogs evenly coated, the Panko makes it easy to remold any messy or unevenly battered areas of your corndog with you fingers.
Transfer the battered co*cktail weenies to a parchment lined baking sheet until all are battered and breadcrumbed.
Heat oil to 350 degrees, either in a dutch oven or deep fryer. For a dutch oven, if you don't have a thermometer, about 3" of oil take somewhere between 6-10 minutes at medium high heat. You can do a test with a little piece of Panko. If it sizzles when placed in the hot oil, it's ready.
Fry the corn dogs in batches for about 3-4 minutes, turning to ensure all sides are well browned. If the corn dogs are getting too brown too quick, reduce your heat.
Once browned, remove the corn dogs carefully from the hot oil with a tong or spider, and transfer to a wire rack or paper towel lined plate or tray to cool. Continue until all corn dogs are fried.
Variations
There are lots of fun add-ins you can work with to make these Mini Corn Dogs even more fun and delicious. Here are some ideas:
- Instead of co*cktail weenies, cut hot dogs into smaller pieces. You''l want them at about 4" long.
- Try rolling some sliced cheese around the co*cktail weenies before battering and dredging in the Panko breadcrumbs.
- Add some thawed, finely diced frozen french fries or crushed rice cakes to your panko for a fun texture and flavor combo.
- Crush up some ramen, corn chips or Cheetos and add to the panko for some unexpected crunch and flavor.
The difference between American Corn Dogs and Korean Corn Dogs
Rather than using a traditional American cornmeal batter, these Korean style corn dogs use a simple batter made with flour, sugar, baking powder, salt, egg and milk.
Some more traditional recipes call for a yeasted batter instead. Since these corn dogs use a different style batter, they don't have the same flavor profile as a classic corndog in the US, but they are still delightful and extra crispy!
What to serve with Korean Corn Dogs
These corn dogs go great with some ketchup and mustard (either for dipping, or artfully drizzled over them). I also love to dip them into Gochujang Mayo or Sriracha Aioli.
Storing and reheating
Refrigerator storage
These corn dogs will keep for up to 4 days in the refrigerator. Just be sure to cool to room temperature before refrigerating or freezing.
Freezing the corndogs
These corndogs freeze very well! Store them in airtight freezer bags for up to 2 months.
Reheating
To reheat the corn dogs, you can either reheat them in the oven at 350 degrees for about 15-20 minutes, or in the air fryer for about 5 minutes at 350 degrees. If cooking from frozen, add a bit more time, roughly 30 minutes in the oven and 8-10 in the sir fryer.
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Print Recipe
Best Mini Korean Style Corn Dog Recipe
Prep Time20 minutes mins
Cook Time20 minutes mins
Cook time (per batch)4 minutes mins
Total Time40 minutes mins
Course: Appetizer
Servings: 30
Equipment
large dutch oven or deep fryer
baking sheets
wire rack (or paper towels)
parchment paper (optional but recommended)
Ingredients
- 1 14 oz package co*cktail weenies, such as Lil Smokies
- 1 ¼ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 ½ teaspoon baking powder
- 1 large egg, beaten
- ¾ cup milk (plus more, if needed)
- 2 cups Panko breadcrumbs
- High heat oil for deep frying (such as canola or peanut oil)
Instructions
Making the batter
1.Combine the dry ingredients with a whisk.
2.Add beaten egg and milk, and stir well. If the batter looks too thick, add a bit of milk at a time until it is slightly thick, yet pliable.
3.You can transfer the batter to a pint glass for easy dipping, or use the mixing bowl. If using a pint glass, you may need to pull the batter up with a spoon toward the end, since the co*cktail weenies are rather small.
Prepping and Frying
1.Once your batter is ready, make sure all of your co*cktail weenies or hot dogs are securely threaded onto the toothpicks.
2.Set up a station with your batter, skewered co*cktail weenies, and a shallow tray or baking dish with the Panko breadcrumbs.
3.Dip each hot dog into the batter, then immediately into the Panko breadcrumbs. Once you have the battered hot dogs evenly coated, the Panko makes it easy to remold any messy or unevenly battered areas of your corndog with you fingers.
4.Transfer the battered co*cktail weenies to a parchment lined baking sheet until all are battered and breadcrumbed.
5.Heat oil to 350 degrees, either in a dutch oven or deep fryer. For a dutch oven, if you don't have a thermometer, about 3" of oil take somewhere between 6-10 minutes at medium high heat. You can do a test with a little piece of Panko. If it sizzles when placed in the hot oil, it's ready.
6.Fry the corn dogs in batches for about 3-4 minutes, turning to ensure all sides are well browned. If the corn dogs are getting too brown too quick, reduce your heat.
7.Once browned, remove the corn dogs carefully from the hot oil with a tong or spider, and transfer to a wire rack or paper towel lined plate or tray to cool. Continue until all corn dogs are fried.
Serve with various dips, or decorate with ketchup and mustard!
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