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Korean Chicken Corn Dogs | Crispy Street Food Hit
(0)
45 min
Under an hour
Gurkerl Küche
Der virale Streetfood-Klassiker aus Seoul: Saftiges Hendl und herrlich cremiger Mozzarella am Spieß, umhüllt von fluffigem Germteig, knusprigen Erdäpfelwürfeln und Panko. Außen super crunchy, innen zart und saftig – serviert mit Ketchup und Mayonnaise!
Preparation method
Preparation & batter
For the batter, mix the lukewarm whole milk with dry yeast and granulated sugar in a bowl and let it rest for 5 minutes. Then add the egg, smooth wheat flour, and fine salt, and mix into a thick, sticky batter. Cover the batter and let it rise in a warm place for about 30 minutes until bubbles form.
Meanwhile, peel the potatoes and cut them into very small cubes (approx. 4–5 mm). Rinse the potato cubes briefly with cold water, pat thoroughly dry with paper towels, and place on a flat plate. Also place the panko breadcrumbs on a separate flat plate.
Skewering & breading
Pat the chicken breast dry, cut into even, bite-sized pieces, and season with a pinch of salt. Cut the mozzarella into bite-sized cubes as well. Now thread the chicken pieces and mozzarella firmly onto the wooden skewers, alternating between them.
Chef's tip
For the perfect crispiness, the small potato cubes must be completely dry before breading so that they stick firmly to the yeast batter.
If you like it extra spicy, you can enhance the mayonnaise with a little gochujang or sriracha.
45 min
Quick
