Pizza Korean Corn Dog Recipe with Dipping Sauces

How to make it

1. In a medium bowl, whisk together flour, sugar, instant yeast, and salt. Add warm milk and egg, stirring until a thick, sticky dough forms. Cover and let it proof in a warm place for 45 minutes until slightly puffy and airy.

2. While the batter proofs, thread each skewer with half a hot dog and half a mozzarella stick. Press them together firmly and freeze for 10 minutes to help them hold their shape.

3. Pour panko breadcrumbs onto a shallow plate. Once the batter is proofed, dip each skewer into the batter, coating fully. Immediately roll in panko until completely covered.

4. Heat 2–3 inches of neutral oil in a deep pan to 350°F (175°C). Fry each skewer for 3–4 minutes, turning occasionally, until golden and crisp. Drain on paper towels. While still hot, drizzle the top of each fried dog with the Chiu Chow Marinara (1 tablespoon of Chiu Chow Chili Crisp Oil mixed into a cup of marinara sauce) and sprinkle generously with shredded mozzarella. Use a kitchen torch or place briefly under a broiler to melt the cheese, if desired.

5. Serve immediately with Lee Kum Kee Honey Sriracha Sauce, Lee Kum Kee Sriracha Mayo, and Lee Kum Kee Sriracha Chili Sauce for dipping.

    

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