Chapssal Korean Corn Dogs
Chapssal Korean Corn Dogs are a popular street food in South Korea. They are made with a sweet rice flour batter, a hot dog, and then rolled in sugar for a sweet and savory treat.
Ingredients - Serves 4
- Sugar - For coating
- Vegetable oil - For frying
- Bread crumbs - 1 cup
- Egg - 1
- Milk - 3/4 cup
- Baking powder - 1 teaspoon
- Salt - 1/2 teaspoon
- Sugar - 2 tablespoons
- All-purpose flour - 1/2 cup
- Sweet rice flour - 1 cup
- Hot dogs - 4
Let's Get Started
- Skewer each hot dog and set aside.
- In a bowl, mix together the sweet rice flour, all-purpose flour, sugar, salt, and baking powder.
- Add the milk and egg to the flour mixture and mix until a batter forms.
- Dip each skewered hot dog into the batter, making sure it's fully coated.
- Roll the battered hot dogs in the bread crumbs.
- Heat the vegetable oil in a deep fryer or large pot to 350°F.
- Fry the corn dogs until they are golden brown, about 3-4 minutes.
- Drain the corn dogs on paper towels, then roll them in sugar while they're still hot.
Dietary Info
- Dish Type: Snack
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 10g
- Carbs: 30g
- Protein: 8g
- Sodium: 800mg
- Sugar: 10g
