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Korean Chicken Mozzarella Corn Dog | Crispy & Cheesy
(0)
35 min
Quick
Knuspr-Küche
Der ultimative Seoul-Streetfood-Trend: Zarte Hähnchenstücke und cremiger Mozzarella am Holzspieß, umhüllt von luftigem Teig und extra-knusprigem Panko Paniermehl. Frisch goldbraun frittiert und serviert mit Ketchup & Senf!
Ingredients
Preparation method
Preparation & Skewering
Rinse the chicken breast fillet under running water, pat thoroughly dry with paper towels, and cut into bite-sized cubes of approx. 2–3 cm. Drain the mozzarella and cut into equally sized cubes (about the same width as the meat pieces).
Thread the ingredients alternately onto the wooden skewers: start with a piece of chicken, followed by mozzarella and chicken again (or half a block of mozzarella at the top for the typical K-street food cheese pull). Lightly pat the finished skewers dry with paper towels and place them in the freezer for 10 minutes – this prevents the cheese from melting and leaking out prematurely during frying.
Battering & Breading
In a deep bowl, thoroughly mix the wheat flour, cornstarch, baking powder, sugar, and salt. Add the egg and cold whole milk, and whisk into a viscous, smooth, and lump-free batter (the consistency should be slightly thicker than pancake batter so that it adheres perfectly to the skewer).
Chef's tip
Pre-chill skewers: Briefly chilling the assembled skewers in the freezer (approx. 10–15 minutes) is the secret to the perfect cheese pull, as the mozzarella melts until creamy without leaking through the breading.
Gently press the panko: After rolling, press the panko breadcrumbs very gently with your hands so that the corn dogs get a wonderfully even, ultra-crispy crust all around.
30 min
Under an hour
