Korean Corn Dogs with Fermented Chili Sauce
Crispy K-dogs served with mayo and fermented chili sauce.
Ingredients
Number of portions
2 eggs
500 ml milk
1 tbsp sugar
2 pinches of salt
500 g wheat flour
800 g chicken mince
3 tbsp Santa Maria Sesame & Chili Seasoning
20 bamboo sticks
400 g egg noodles, crushed
Oil for deep frying
Topping:
100 ml mayonnaise
100 ml fermented chili sauce
How to prepare
Mix eggs, milk, sugar and salt. Add the flour and whisk until the batter is smooth. Then chill.
Mix the chicken mince with Santa Maria Sesame & Chili Seasoning. Shape the mince around the grill sticks like a finger-thick sausage. Cover and refrigerate.
Crush the egg noodles and put in a mold. Pour the batter into a tall, narrow jug.
Dip the chicken mince skewers in the batter and roll them in crushed noodles. Fry at 180°C until golden brown and crispy all around. Place on a rack.
Dress the K-dogs with mayonnaise and fermented chili sauce and serve immediately.
Tips!
The most common filling for this isn’t minced chicken but sausage and/or cheese. Try that as well! The batter can also be dipped into chopped French fries or panko before deep frying.
Allergens
Sesame, soy, wheat
Recipe categories
Food