Korean Potato Chicken Corn Dog (Gamja Hot Dog) | Crispy Street Food
(0)
35 min
Under an hour
Kifli Kukták
Autentikus koreai street food különlegesség (Gamja Hot Dog): szaftos csirkevirsli és nyúlós mozzarella sajt nyárson, sűrű házi tésztába forgatva, ropogós apró burgonyakockákkal és panko morzsával bundázva, aranybarnára sütve, finom kristálycukorral hintve és mustárral, ketchuppal tálalva.
Preparation method
Preparation and skewering
Cut the chicken hot dogs and the firm mozzarella cheese into equal pieces, about 5-6 cm long. Thread a piece of chicken hot dog onto each wooden skewer, followed by a piece of mozzarella cheese on top. Place the skewers in the freezer for 10-15 minutes so the cheese firms up slightly and does not melt too quickly during frying.
Peel the potatoes and cut them into very small, uniform cubes of about 5 mm. Rinse in cold water to remove excess starch, then dry thoroughly with paper towels. Toss with 1 tablespoon of cornstarch on a flat tray.
Batter and coating
In a deep bowl, whisk together the wheat flour, the remaining cornstarch, the egg, fine salt, and gradually add about 100-120 ml of cold water until smooth, achieving a very thick, sticky batter (thicker than traditional pancake batter). Pour the batter into a tall glass for easier dipping.
Chef's tip
Freezing the cheese beforehand is a crucial step: it prevents the mozzarella from melting too quickly and leaking out before the potatoes and batter fry to a crispy golden brown.
If you want an even crispier texture, you can also mix a handful of finely crushed cornflakes or crushed ramen noodles into the potato cubes.
Ingredients
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