KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE

Korean-Inspired Corn Dogs with Boom Boom Sauce image

I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Once we ate them, I knew I had to recreate them for myself, but make them into a bite-sized treat!

Provided by Katie Lee Biegel

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

Canola oil, for deep-frying
6 all-beef hot dogs (each about 5 inches long)
1/3 cup milk
2 tablespoons packed light brown sugar
1 large egg
1/2 cup all-purpose flour
1/2 cup sweet rice flour (glutinous rice flour)
1 teaspoon baking powder
Pinch kosher salt
2 cups panko breadcrumbs
12 ounces frozen crinkle-cut sweet potato fries, diced (about 3 cups), optional
2 tablespoons granulated sugar, optional, for sprinkling
Boom Boom Sauce, recipe follows, for serving
Ketchup or yellow mustard, optional, for serving
1 cup mayonnaise
1/2 cup sweet chili sauce
1/4 cup sriracha
1 teaspoon garlic salt

Steps:

Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.