Air Fryer Korean Corn Dogs (Hotdog & Cheese)
Korean corn dogs combine hot dogs, mozzarella and panko breadcrumbs. Air fry at 370°F for 16-18 minutes, flipping after 10 minutes, until golden with melted cheese inside.
Allow 16-18 minutes of air frying per batch, plus time to prepare the batter, thread the skewers and coat them.
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Method
- 1
Cut hot dogs and mozzarella sticks in half. Thread one piece of each onto wooden skewers. Pat dry and dust lightly with flour.
- 2
Mix flour, sugar, baking powder, salt, egg, milk, and oil into a thick batter. Pour into a tall glass for easy dipping.
- 3
Dip each skewer into the batter, letting excess drip off, then roll in panko breadcrumbs, pressing gently to adhere.
- 4
Spray air fryer basket with oil. Place corn dogs in a single layer and spray tops generously. Air fry at 370°F for 10 minutes.
- 5
Flip corn dogs, spray again, and air fry for 6-8 more minutes until deep golden brown. Sprinkle with sugar and serve with ketchup and mustard.
Pro tip. The Korean corn dog trick is coating in sugar right after frying — the sweet-savory combo is essential to the authentic street food experience.
Why the air fryer wins here
- Uses a fraction of the oil of deep frying, which is how this comes in at 380 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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