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Korean Chicken Corn Dog | Crispy & Cheesy
(0)
40 min
Under an hour
Knuspr-Küche
Knuspriger koreanischer Streetfood-Klassiker: Saftiges Hähnchenbrustfilet und zart schmelzender Mozzarella am Holzspieß, umhüllt von fluffigem Hefeteig und krossem Panko-Paniermehl, garniert mit Ketchup und Senf.
Preparation method
Preparation & Yeast Dough
In a bowl, mix lukewarm water (approx. 120 ml), dry yeast, and sugar, and let stand for about 5 minutes until the yeast becomes active. Then stir in the wheat flour and table salt until a thick, sticky dough forms. Cover the dough and let it rest in a warm place for approx. 20 to 30 minutes.
Pat the chicken breast fillet dry and cut into 4 uniform, elongated strips. Cut the mozzarella into 4 equally thick blocks. Thread a block of mozzarella onto each wooden skewer first, followed by a chicken breast strip underneath. Pat the skewers dry so that the dough adheres well.
Breading & Frying
Spread the panko breadcrumbs onto a flat plate. Heat the vegetable oil in a deep pot or deep fryer to approx. 165 to 170 °C.
Chef's tip
The dough should be thick and sticky, similar to thick chewing gum or paste. If it is too runny, it will not adhere well to the skewers – in this case, simply stir in another 1 tbsp of flour.
For extra crispiness, after coating with dough and before dredging in panko, the skewers can also be pressed into finely diced potato pieces – that's how the famous 'Gamja Hotdog' is made!
30 min
Under an hour
