Korean Corndog
Serves 230 mins prep40 mins cook
The #FieldRoast Signature Stadium Dogs are double-smoked using maple hardwood chips, while the Chao Slices have a creamy texture that melts like a dream making this the perfect plant-based Korean Corndog for gameday!
0 servings
What you need
Instructions
1. Prep by preheating oil to 365F 2. Slice Signature Stadium Dog’s in half 3. Keep the stack of Chao Slices intact out of the package and cut in half, then stack those two halve or until approximately the same height as half a Signature Stadium Dog. Afterwards, cut the Chao Slices into strips using the Signature Stadium Dog’s width as a measuring tool. You should be left with the Chao Slices and Signature Stadium Dog’s roughly the same shape/size. 4. Put both Signature Stadium Dog’s and Chao Slices onto a skewer (preferably Signature Stadium Dog’s first). 5. Make a cornstarch slurry with 1 part cornstarch, 1 part water. 6. Cover the corndog in slurry, and then coat in panko bread crumbs. 7. Fry until golden brown or until the Signature Stadium Dog’s reach 165F. 8. For air fryer, cook at 350F for 4-6 minutes or until golden brown (internal temp of Signature Stadium Dog should read 165F)View original recipe