Air Fryer Korean Corn Dogs
Ready in about 35 minutes.
Updated 7 September 2026
Viral Korean street-food corn dogs with a chewy batter, crunchy panko shell and a stretchy mozzarella-and-sausage centre. The air fryer crisps the crumb coat golden and finishes them with a signature sugar dusting.
Ingredients
- 4 hot dog sausages
- 200 g mozzarella string cheese
- 8 wooden skewers
- 200 g plain flour
- 1 tsp yeast
- 1 tsp sugar
- 180 ml warm milk
- 150 g panko breadcrumbs
- Spray oil
- Sugar and ketchup to finish
Method
- 1Make a thick batter with flour, yeast, sugar and warm milk; rest 20 minutes. Skewer half sausage and half cheese on each stick.
- 2Coat each skewer in the sticky batter, then roll firmly in panko to cover.
- 3Preheat the air fryer to 190°C/375°F and line with perforated paper.
- 4Mist generously with oil and arrange with space between each dog.
- 5Cook for 9-12 minutes, flipping halfway, until deep golden and crunchy.
- 6Dust with sugar and drizzle with ketchup to serve.
Tips for the best results
- Use low-moisture mozzarella so it stretches without leaking.
- A generous oil mist is key to browning the panko without frying.
Frequently Asked Questions
What temperature and time for air fryer korean corn dogs?+
Cook at 190°C / 375°F for 9-12 min, flip halfway.