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.
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Servings: 4 hot dogs
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
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.
Notes
- Another way to make these dogs is to cut up a potato into a small dice and add them to the batter right before chilling.
Nutrition
Calories: 2355kcal | Carbohydrates: 36g | Protein: 10g | Fat: 246g | Saturated Fat: 21g | Polyunsaturated Fat: 68g | Monounsaturated Fat: 154g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 699mg | Potassium: 161mg | Fiber: 1g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 3mg