A delicious and fun twist on traditional corn dogs, featuring chicken sausages and mozzarella cheese, perfect for a snack or appetizer.
Ingredients
Batter
- 1cupall-purpose flour
- 3/4tbspsugar
- 3/4tspbaking powder
- 1pieceegg
- 3/4tspsalt
- 100mLmilk
Corn Dogs
- 4piecechicken sausage
- 1pieceblocked Mozzarella cheese
- 1cupbread crumbs
- 1Loil
- 4piecewooden skewers
- 1dashsauces of your choice
How to make Halal Korean Chicken Corn Dogs
Prepare the Batter
Whisk together the flour, sugar, baking powder, and salt in a bowl.
Add the egg and whisk again.
Gradually add milk while whisking until a smooth, thick paste is formed. Stop adding milk if the batter becomes runny.
Assemble the Corn Dogs
Thread half a sausage onto a skewer, followed by a piece of blocked Mozzarella cheese.
Coat the sausage and cheese with the batter.
Roll the battered sausage and cheese in bread crumbs and set aside.
Repeat the process for the remaining sausages and cheese.
Fry the Corn Dogs
Refrigerate the prepared corn dogs to firm up their shape.
Heat oil in a deep fryer or pot.
Deep fry the corn dogs until golden brown.
Strain the corn dogs to remove excess oil.
Serve immediately with sauces of your choice.
Tips & Tricks
You can use a full sausage if you prefer not to include cheese.
For a cheese-only corn dog, use a complete block of cheese and skip the sausage.
