Chun Chung Hot Dog is Korea’s unique take on a hot dog. Much like the American corn dog, it is coated in a batter, deep fried, and served on a stick. Different that the corn dog, however, it uses panko bread crumbs in its batter and sometimes includes small diced potatoes in it’s batter as well. These wonderful dogs are not only a Korean favorite but have become wildly successful in places like California in the United States.

Korean Chun Chung Hot Dog

These delicious meaty hot dogs on a stick are encased in a crunchy fried batter. A favorite for street food in Korea, they're typically dipped in your condiments such as ketchup, mustard, mayonnaise, or siracha.

5 from 2 votes

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Course: Lunch, Snack, Street Food

Cuisine: Korean

Prep Time: 5

Cook Time: 10

Chilling: 30

Total Time: 45

Servings: hot dogs

Author: My Hungry Traveler

Equipment

Mixing bowl and small bowl or plate
Deep fryer, wok, or pot
Whisk
Thick wooden skewers or chopsticks

Ingredients

4 large Hot dogs
1 qt Oil for frying
1 cup Panko bread crumbs
½ cup Flour
1 tsp Baking powder
¼ tsp Salt
1 tsp Sugar
1 large Egg
½ cup Milk
1 tbsp Powdered sugar

US Customary – Metric

Instructions

Make batter in a bowl by mixing together the flour, baking powder, sugar, and salt. Whisk in egg and fully incorporate into an even batter. Chill batter in refrigerator for 30 minutes or more.
Place oil in a pot, deep fryer, or a wok. Heat oil to 375°F (190°C). Skewer each hot dog. Pour panko bread crumbs into a bowl or plate.
Dip a roll skewered hot dogs in batter to fully coat. Move battered dogs to bowl with panko bread crumbs and roll to cover completely.
Submerge 2 hot dogs at a time in the hot oil. Using end of skewers, roll to be sure all sides turn golden brown and crisp, about 5 minutes. Let oil get back to temperature and then cook the other 2 dogs using the same procedure. Transfer to a paper-lined plate, sprinkle with a little sugar, and serve with whatever condiments you enjoy.