How to make Korean Corn Dog at home, No Yeast, Air fryer method included (Recipe in comments)
How to make Korean Corn Dog at home, No Yeast, Air fryer method included (Recipe in comments)
by Apachee9292
1 Comment
Apachee9292
My partner and I have been experimenting on how to make Korean corn dogs at home without yeast ^^ happy to share this recipe here for anyone interested to try making at it at home.
I’ve included an air fryer method too, but generally I feel like it’s worth going all on in and just making it with the deep-fried method. Sinful, but muah đ
**Korean corn dog at home recipe** (Ingredients for 4 servings)
Ingredients
>**Filling** > >2 chicken sausages (cut into halves, 8.5 cm in length) > >250 g Italian mozzarella (cut into blocks, 3.5 cm in length) > >4 wooden skewers (18 cm in length)
>1. First, make sure the skewer youâve chosen can fit into the pot you will use to deep fry (or into the air fryer). Cut the skewer to an appropriate length if necessary. > >2. Then, cut the sausages and mozarella into the sizes that will fit the skewers. Our KCD will be 70% sausage and 30% mozarella. Feel free to adjust the skewer fillings as you please. Skewer the fillings, making sure to cover the sharp edge of the skewer with the last filling piece. We recommend avoiding exposing the sharp edge as itâs visually unappealing. > >3. Mix the dry ingredients (flour, sugar and baking powder) in a mixing bowl. Then, add the beaten egg and gradually add the milk while mixing. Mix thoroughly until smooth and there are no obvious clumps. The batter should be quite thick and slightly sticky. Pour the batter onto a flat plate. > >4. Pour the panko into a deep tray or plate, and also any additional toppings into a tray or plate. Put the batter, toppings and panko side by side on a table. > >5. Fill up the pot with enough oil so that you can deep fry the KCD. We use between 1 litre to 1.25 litres of oil for our pot that has a 21 cm diameter. You can choose to shallow fry, but the shape will not turn out as nice. See notes on cooking tips. > >6. Turn on the stove to medium-high heat. Heat up the oil until itâs between 160 – 170 degrees Celcius (320 -340 F). Once it reaches the desired temperature range, then reduce the stove to a low heat to maintain the temperature. > >7. Hold the skewer over the plate with the batter with one hand, and a chopstick with the other. While holding the skewer steady in place, use the chopstick to âscoopâ the batter over the skewer while gently spreading it all over fillings. Move the chopstick a circular motion around the skewer. Repeat this until the entire skewer has been smothered with the batter. > >8. Then, quickly roll the battered skewer over any additional toppings such as cubed potato fries or crushed ramen. Then, place the skewer into the panko tray. Quickly use both hands to scoop panko over the battered while lightly pushing the panko into the battered skewer. Turn the skewer 90 degrees and repeat. This step should be done fairly swiftly as the batter will gradually drop and spill out from the skewer. No longer than 30 seconds per skewer. > >9. Bring the skewer to the pot and gently drop it into the hot oil. Let it deep fry for 3 to 5 minutes, making sure to flip the KCD at the halfway mark. As a tip, baste the KCD with hot oil using a ladle for 1 minute or so after you drop it into the hot oil. While frying, make sure to monitor and maintain the temperature of the oil. After 3 to 5 minutes, remove the KCD from the oil and place it on a kitchen roll to remove any excess oil. > >10. Before serving, sprinkle over some caster or icing sugar over the KCD. While you can skip it, we believe itâs an essential part of what makes KCD. Finally, squeeze over ketchup and mustard (or any sauce of your liking) over the KCD. Enjoy while itâs hot!
​
**Air Fryer Method (Alternative Recipe):**
As the batter is not submerged in oil when air frying, a slightly thicker and stickier batter would work better. This version is not as airy and fluffy as our original recipe.
>1. The entire process is the same up till the process of frying. > >2. Instead of heating up the oil, pre-heat your air fryer to a temperature of 180 degrees. > >3. Then, once you have prepared your skewer and covered it batter, toppings and panko, immediately place the skewer into the air fryer. Let it air fry for 5 minutes. > >4. After 5 minutes, take out the air fry tray and squeeze over some oil over the KCD. Continue air frying for another 5 minutes. Then, flip over the KCD, add some more oil and fry for a final 5 minutes. Total air frying time is 15 minutes. > >5. Then finish off with topping with sugar and sauces before serving.
1 Comment
My partner and I have been experimenting on how to make Korean corn dogs at home without yeast ^^ happy to share this recipe here for anyone interested to try making at it at home.
I’ve included an air fryer method too, but generally I feel like it’s worth going all on in and just making it with the deep-fried method. Sinful, but muah đ
**Korean corn dog at home recipe**
(Ingredients for 4 servings)
Ingredients
>**Filling**
>
>2Â chicken sausages (cut into halves, 8.5 cm in length)
>
>250 g Italian mozzarella (cut into blocks, 3.5 cm in length)
>
>4 wooden skewers (18 cm in length)
>
>**Batter**
>
>1Œ cup (150 g) all purpose flour
>
>2 tablespoon sugar
>
>1 teaspoon baking powder
>
>100-120 ml milk
>
>1Â egg (beaten)
>
>**Toppings**
>
>100 g panko breadcrumbs
>
>1 cup frozen bag of fries (cubed)
>
>1 ramen packet (crushed)
>
>2 tablespoons caster or icing sugar
>
>Ketchup
>
>Mustard
​
Steps
>1. First, make sure the skewer youâve chosen can fit into the pot you will use to deep fry (or into the air fryer). Cut the skewer to an appropriate length if necessary.
>
>2. Then, cut the sausages and mozarella into the sizes that will fit the skewers. Our KCD will be 70% sausage and 30% mozarella. Feel free to adjust the skewer fillings as you please. Skewer the fillings, making sure to cover the sharp edge of the skewer with the last filling piece. We recommend avoiding exposing the sharp edge as itâs visually unappealing.
>
>3. Mix the dry ingredients (flour, sugar and baking powder) in a mixing bowl. Then, add the beaten egg and gradually add the milk while mixing. Mix thoroughly until smooth and there are no obvious clumps. The batter should be quite thick and slightly sticky. Pour the batter onto a flat plate.
>
>4. Pour the panko into a deep tray or plate, and also any additional toppings into a tray or plate. Put the batter, toppings and panko side by side on a table.
>
>5. Fill up the pot with enough oil so that you can deep fry the KCD. We use between 1 litre to 1.25 litres of oil for our pot that has a 21 cm diameter. You can choose to shallow fry, but the shape will not turn out as nice. See notes on cooking tips.
>
>6. Turn on the stove to medium-high heat. Heat up the oil until itâs between 160 – 170 degrees Celcius (320 -340 F). Once it reaches the desired temperature range, then reduce the stove to a low heat to maintain the temperature.
>
>7. Hold the skewer over the plate with the batter with one hand, and a chopstick with the other. While holding the skewer steady in place, use the chopstick to âscoopâ the batter over the skewer while gently spreading it all over fillings. Move the chopstick a circular motion around the skewer. Repeat this until the entire skewer has been smothered with the batter.
>
>8. Then, quickly roll the battered skewer over any additional toppings such as cubed potato fries or crushed ramen. Then, place the skewer into the panko tray. Quickly use both hands to scoop panko over the battered while lightly pushing the panko into the battered skewer. Turn the skewer 90 degrees and repeat. This step should be done fairly swiftly as the batter will gradually drop and spill out from the skewer. No longer than 30 seconds per skewer.
>
>9. Bring the skewer to the pot and gently drop it into the hot oil. Let it deep fry for 3 to 5 minutes, making sure to flip the KCD at the halfway mark. As a tip, baste the KCD with hot oil using a ladle for 1 minute or so after you drop it into the hot oil. While frying, make sure to monitor and maintain the temperature of the oil. After 3 to 5 minutes, remove the KCD from the oil and place it on a kitchen roll to remove any excess oil.
>
>10. Before serving, sprinkle over some caster or icing sugar over the KCD. While you can skip it, we believe itâs an essential part of what makes KCD. Finally, squeeze over ketchup and mustard (or any sauce of your liking) over the KCD. Enjoy while itâs hot!
​
**Air Fryer Method (Alternative Recipe):**
As the batter is not submerged in oil when air frying, a slightly thicker and stickier batter would work better. This version is not as airy and fluffy as our original recipe.
Batter for Air frying
>1 1/2 (180 grams) cup all purpose flour
>
>2 tablespoon sugar
>
>1 teaspoon baking powder
>
>100 ml milk
>
>1Â egg (beaten)
​
Steps for Air frying
>1. The entire process is the same up till the process of frying.
>
>2. Instead of heating up the oil, pre-heat your air fryer to a temperature of 180 degrees.
>
>3. Then, once you have prepared your skewer and covered it batter, toppings and panko, immediately place the skewer into the air fryer. Let it air fry for 5 minutes.
>
>4. After 5 minutes, take out the air fry tray and squeeze over some oil over the KCD. Continue air frying for another 5 minutes. Then, flip over the KCD, add some more oil and fry for a final 5 minutes. Total air frying time is 15 minutes.
>
>5. Then finish off with topping with sugar and sauces before serving.
Any questions, let me know and I’ll try help đ