Air Fryer Korean Corn Dogs

Ingredients

• 4 hot dog sausages
• 4 mozzarella string cheese sticks (optional)
• 120 g flour
• 1 tbsp sugar
• 1 tsp baking powder (optional)
• 1 egg
• 120 ml milk
• 150 g panko breadcrumbs
• 4 wooden skewers, cooking oil spray, salt
• 2 tbsp sugar, for rolling (optional)
• Ketchup and mustard, to serve (optional)

Steps

1. Pat the hot dogs and cheese sticks dry. Skewer each hot dog, with a cheese stick pressed alongside it on the same skewer if using.
2. Whisk the flour, sugar, baking powder, egg and milk into a thick, smooth batter.
3. Coat each skewer evenly in the batter, letting excess drip off, then roll firmly in the panko to coat completely.
4. Preheat the air fryer to 190°C for 3 minutes.
5. Place the corn dogs in the basket (standing or lying flat, whichever fits) and spray generously with oil.
6. Air fry for 9-10 minutes, turning and spraying again halfway, until the coating is deep golden and crisp.
7. Roll the hot corn dogs in sugar if you like it Korean-street-style sweet, then serve with ketchup and mustard.

Tip: Press the cheese stick firmly against the hot dog before battering - if there's a gap between them, the melted cheese has room to ooze out through the coating instead of staying contained, and you lose the signature cheese-pull.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage