How to Cook Corn Dogs With Sweet Chili Sauce
Yields: 8-10 corn dog and 12 corn balls
Preparation time: 5 mins
Cooking time: 30 mins
Ingredients needed to make Corn Dogs With Sweet Chili Sauce:
For the corn dogs:
- 8-10 hot dogs
- 1 cup all purpose flour
- 1 cup yellow corn meal or corn flour
- 1 egg or ¼ cup egg substitute
- 1 cup milk
- ¼ cup sugar
- 2 tbsp honey
- ¼ tsp freshly ground black pepper
- ¼ tsp salt
- 1 tbsp baking powder
For the sauce:
- 1 tbsp dried red chili, crushed
- 3 garlic cloves
- 3 tbsp fish sauce
- ½ cup rice vinegar
- ¼ cup water
- ½ cup + 2 tbsp sugar
- 2 tbsp sherry
- 1 + ½ tbsp. cornstarch, dissolved in 4 tbsp water
Cooking instructions for Corn Dogs With Sweet Chili Sauce:
- To make the sauce, dump all its ingredients, except the cornstarch mixture, into a saucepan and heat the mixture until it is brought to a rolling boil.
- Lower the heat to moderate and continue to boil for about 10 minutes or until it reduces to half its previous volume.
- Lower the heat further to low and whisk in the cornstarch mixture.
- Continue to cook the sauce for a couple of minute, stirring seldom, until it thickens and transfer it into a small airtight jar; store until necessary.
- Pour oil in a deep fryer and preheat it to 375 degrees F.
- Warm up your oven to 175 degrees F and spread a baking sheet with paper towels before placing it in the heated oven.
- Empty the cups of cornmeal and flour into a medium mixing bowl and stir in baking powder, sugar, black pepper and a dash of salt.
- Make a small hole in the middle of the above mixture with your fingers and crack the egg into it, followed by the milk and a splash of honey.
- Stir them all together thoroughly until well combined and pour in more milk if the mixture tends to appear dry.
- To make the corn dogs, roll the hot dogs on a fresh paper towel to dry them and dip two of them into the batter with the help of tongs or a fork.
- Roll each of them around the batter to coat evenly with the mixture and lower them gently into the hot oil.
- Deep fry the corn dogs for about 3-5 minutes, or until they turn crispy golden brown.
- Drain the corn dogs off using a slotted spoon and transfer them to the prepared baking sheet, inside the preheated oven.
- Fry rest of the corn dogs in a similar fashion and arrange them in that baking sheet to keep warm.
- Make the corn balls with the excess batter, drop a tbsp of it into the hot oil and deep-fry for about 5 minutes or until they turn deep golden in colour.
- Drain them out using a slotted spoon and transfer to a plate lined with paper towels.
- Serve hot with the prepared sweet chili sauce.
Image credit: Wikimedia Commons
