Gluten Free Korean Corn Dogs Recipe
Korean corn dogs are my absolute favourite street food since making them gluten free: a crisp, golden crumb outside, a soft yeasted batter inside, and a hot dog or stretchy cheese centre.
The batter uses gluten free plain flour, cornflour, xanthan gum and yeast. It proofs for 30 minutes, then clings thickly to skewered hot dogs and cheese before being rolled in gluten free panko crumbs and fried until crunchy.
What makes these Korean corn dogs work gluten free
A classic Korean corn dog is usually made with a thick yeasted batter rather than a thin cornmeal coating. That is what gives it the chewy, bready layer under the crisp crumb.
For gluten free batter, the mix needs a little help. Xanthan gum adds structure, while cornflour keeps the coating lighter. Gluten free panko-style breadcrumbs give the outside that rough, crunchy finish.
Ingredients for 6 corn dogs
3 tbsp caster sugar
325g gluten-free all-purpose flour (I use Doves FREEE)
25g corn flour (cornstarch)
½ tsp xanthan gum
1 tsp salt
6 gluten-free hot dogs
150–200g cheese, cut into sticks (I used cheddar)
100g gluten-free panko breadcrumbs
Vegetable oil, for deep frying
Caster sugar, for topping
Ketchup
American mustard (make sure it's gluten free)
Choose a cheese that holds its shape enough to skewer. Cheddar works well, though it will melt more than mozzarella. For a stretchier centre, use low-moisture mozzarella blocks if you can find a gluten free option.
How to make Gluten Free Korean Corn Dogs
Make the batter: Add the lukewarm water, yeast and sugar to a jug. Stir and leave for around 5–10 minutes, until the mixture becomes frothy.
In a large bowl, whisk together the gluten-free flour, corn flour, xanthan gum and salt.
Pour the yeast mixture into the dry ingredients and mix until you have a smooth, thick batter with no lumps. Cover the bowl and leave to rest somewhere warm for 30 minutes. The batter should become slightly puffier and airy.
Prepare the corn dogs: While the batter is resting, thread the hot dogs and cheese onto wooden kebab sticks. You can do half hot dog/half cheese, alternate pieces, or make them however you like. Make sure the pieces are firmly secured on the sticks.
Pour the panko breadcrumbs into a shallow dish or tray. Once the batter has rested, heat a large, deep pan of vegetable oil to around 175°C.
Coat the corn dogs: Dip each hot dog and cheese skewer into the batter, turning it until completely coated. Let any excess batter drip off, then roll it in the gluten-free panko breadcrumbs until evenly covered. Make sure there are no large gaps in the coating.
Fry: Carefully lower the corn dogs into the hot oil and fry for around 4–5 minutes, turning occasionally, until golden brown and crisp all over. Depending on the size of your pan, fry them in batches so you don't overcrowd the oil.
Remove and drain on a plate lined with kitchen paper.
Finish: While they're still warm, sprinkle with caster sugar and drizzle with ketchup and mustard. Then eat immediately because, frankly, that's the whole point.
Add the classic toppings
For the proper Korean corn dog finish, sprinkle the hot corn dogs with a little sugar while they are still fresh from the fryer. It sounds unusual if you have not tried it, but the sweet coating works with the salty hot dog, cheese and crisp crumb.
Serve with:
Tomato ketchup
Mustard
A pinch of salt
Extra sugar
Mayonnaise or spicy mayo, if you like
Eat them while hot, when the crumb is at its crunchiest and the cheese is still melted.
Tips for the best crispy coating
Use gluten free panko-style crumbs if possible. Fine breadcrumbs work, but they will give a smoother, less crunchy crust.
Keep the batter thick. Korean corn dog batter should cling, not drip like pancake batter. If it slides off the filling, dry the skewers better or let the batter rest a little longer.
Fry at a steady temperature. Oil that is too cool makes the corn dogs heavy. Oil that is too hot browns the outside before the middle heats through.
How to serve and store them
These are best eaten straight away. If you need to keep them warm for a short time, place them on a wire rack in a low oven while you fry the rest.
Leftovers can be chilled once cool, then reheated in an air fryer or oven until hot and crisp again. Avoid microwaving if you want to keep the crunchy coating.
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