Panko Crusted Corn Dogs with Gochujang Honey Mustard
Serves
4-6
Total Time
75-80 minutes
Prep Time
30 minutes
Inactive Time
30 minutes
Cook Time
15-20 minutes
Ingredients
1½ cups yellow corn meal
1 cups all-purpose flour
⅓ cup raw sugar
1½ tablespoons baking powder
1 large egg or (2 small eggs)
2 cups soda water (more or less if needed to adjust consistency)
4-6 all beef hot dogs
4-6 slices American cheese
4-6 cups light olive oil or avocado oil for frying
1 box Kikkoman® Panko Bread Crumbs
Salt and pepper to taste
For Mustard Sauce:
2-3 tablespoons gochujang paste
4 tablespoons grain mustard
2 tablespoons honey
1 tablespoon Kikkoman® Soy Sauce
Directions
- Add all dry ingredients (except flour) into a mixing bowl and combine. Next add the egg and soda water and mix until a thick batter is formed. Add more water to adjust consistency if needed, or some flour to thicken batter if needed and season with salt and pepper to taste. Add mixture to a tall container and set aside for 20 minutes.
- Next, take all beef hot dogs and skewer with popsicle sticks and wrap each hot dog with cheese. Roll hot dogs in salt & pepper seasoned flour and then dip in batter until completely submerged, pull out and shake off excess batter. Roll hot dogs in Panko and set aside.
- Add oil to a large cast iron pan halfway up the side and bring to 350˚F. Fry hot dogs in batches and turn occasionally until golden brown and crispy. Remove and place on paper towels and season with flaky salt.
- While corn dogs are cooling down add gochujang paste, mustard, honey and soy sauce in a small mixing bowl and
combine to make spicy mustard and enjoy!
Recipe created in partnership with Mike Kubiesa at @mikekubiesa.
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