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Ingredients
- Yields 8 corn dogs
4 frozen chicken hot dogs (cut into quarters)
4 mozarella cheese sticks (cut into quarters)
8 bamboo paddle skewers (18 cm)
100 g panko breadcrumbs
120 g all-purpose flour
25 g sugar
1 egg
150 ml milk
vegetable oil (for deep frying)
tom yum glaze:
100 g fresh red chillies (deseed & minced)
20 g garlic (minced)
100 g sugar
150 g water
15 g apple cider vinegar
16 g instant tom yum paste
salt & pepper (to taste)
potato starch water (5 potato starch + 5 g water combined)
Log in to watch this premium content and more!Corndogs with Tom Yum Glaze
If you’ve seen the latest Korean drama series Start-Up, you’ll definitely crave for a bite of this popular street food. Corndogs are addictive cornmeal-coated sausages on a stick – perfect for satiating the growling stomach as you walk around the theme park or watch an intense match. This recipe takes it further by using light Japanese breadcrumbs for a satisfying crunch and similar to Korean corndogs, it has gooey stretchy mozzarella cheese that oozes out within that first bite. Instead of plain old chili and ketchup, spice it up with a drizzle of Tom Yum Glaze and it’ll be utterly irresistible!
- Medium
- 20 min
- 40 min
- 15 min
- 4 steps
- 17 Ingredients
- Medium
- 4 steps
- 17 Ingredients
- 20 min
- 40 min
- 15 min
Instructions
-
Making the Tom Yum glaze
- Combine red chillies, garlic, water, sugar, vinegar in a pot and bring to a simmer.
- Let it simmer for 5mins (stir occasionally to avoid burning), then add in the Tom Yum paste.
- Add salt and pepper to taste.
- Turn off heat, add in potato starch water and stir in.
- Pour the tom yum glaze into a bowl and set in the fridge to let it thicken.
-
Prepping the corn dog
- Place 1 quarter piece of hot dog and 1 quarter piece of cheese alternately onto the skewer.
- Set aside
-
Preparing the Corn Dogs
- Combine flour, sugar, milk, and egg into a bowl and whisk till smooth.
- Transfer mixture into a long dish
- Coat corndogs with the batter and then panko breadcrumbs.
| When the corndogs are coated with the batter and breadcrumbs, you must fry it immediately to avoid the batter sliding off the hotdog.
Garnish and Serve!
Spoon a layer of the tom yum glaze over the corndogs.
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Ingredients
- Yields 8 corn dogs
-
4 frozen chicken hot dogs (cut into quarters)
-
4 mozarella cheese sticks (cut into quarters)
-
8 bamboo paddle skewers (18 cm)
-
100 g panko breadcrumbs
-
120 g all-purpose flour
-
25 g sugar
-
1 egg
-
150 ml milk
-
vegetable oil (for deep frying)
-
tom yum glaze:
100 g fresh red chillies (deseed & minced)
-
20 g garlic (minced)
-
100 g sugar
-
150 g water
-
15 g apple cider vinegar
-
16 g instant tom yum paste
-
salt & pepper (to taste)
-
potato starch water (5 potato starch + 5 g water combined)
Nutrition
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