Gangnam Corn Dogs


  • 2 cups all purpose flour + more for dusting
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/4 cup white sugar + more for dusting
  • 2 pcs. eggs
  • 1 & 1/2 cup cold milk
  • 500g CDO Idol Cheesedog, thawed & peeled
  • 2 cups panko breadcrumbs
  • Oil for deep-frying


  1. Whisk together flour, baking powder, salt and white sugar. Make a well in the middle and add eggs and milk. Whisk until well combined and no longer lumpy. Batter should be very thick. Transfer batter into a drinking glass for easier coating. Chill until ready to use.
  2. Lightly dust CDO Idol Cheesedogs in some flour. Skewer each with a barbecue stick. Heat up oil. Place panko breadcrumbs in a tray or large plate.
  3. Dip each skewer into the batter until well coated. Let excess drip then coat with panko breadcrumbs. Repeat for all CDO Idol Cheesedogs.
  4. Deep-fry corndogs for 3-5 minutes or until golden brown in all sides. Turn from time to time to ensure even browning.
  5. Once cooked, transfer to a cooling rack or paper towel line plate and sprinkle immediately with white sugar. Make sure all sides are lightly coated.
  6. Optional: Enjoy with mustard and ketchup. You may also dust with colored sugar instead for even more unique corn dogs.