Fit Korean Chicken and Mozzarella Corn Dogs

Ingredients

• 350 g ground chicken
• 100 g mozzarella (Grated or cut into small pieces to incorporate into the mixture.)
• 1 tsp pimentón de la Vera
• 1 tsp ground cumin
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp tomato paste
• 1 egg (For dipping the rice paper and making the double coating; estimated quantity, as the original post does not specify the number of eggs.)
• 80 g unsweetened corn flakes (Crushed; estimated quantity for the double coating.)
• 4 rice paper (One sheet per corn dog; estimated quantity.)
• 4 skewer sticks (One per corn dog; not edible.)

Steps

1. 1

   Prepare all the ingredients. Grate or cut the mozzarella into small pieces, and crush the unsweetened corn flakes until you have a coarse coating, not a completely fine powder, for extra crispiness.

2. 2

   Place the ground chicken in a large bowl. Add the mozzarella, tomato paste, paprika, cumin, salt, pepper, onion powder, and garlic powder.

3. 3

   Mix with clean hands or a spatula until all the ingredients are evenly distributed and a compact mixture forms.

4. 4

   Beat the egg in a wide, shallow dish. Place the crushed corn flakes in another dish.

5. 5

   Moisten a sheet of rice paper with water for a few seconds, until it becomes flexible. Do not soak it for too long, as it will continue to soften while you handle it.

6. 6

   Dip the moistened rice paper in the beaten egg and place it on a clean surface. Put a portion of the chicken mixture on top and shape it into a long cylinder, similar to a sausage.

7. 7

   Roll the rice paper around the mixture, sealing the ends well so the filling does not escape during cooking.

8. 8

   Dip the roll in the beaten egg again and then coat it completely with the crushed corn flakes. Repeat the egg and corn flake coating for an extra-crispy double coating.

9. 9

   Insert a skewer stick into each roll, making sure it is centered and secure. Repeat the shaping and coating process with the remaining mixture.

10. 10

    Preheat the air fryer to 200 °C for a few minutes, if required by the model. Place the corn dogs in the basket, leaving space between them for the air to circulate; cook them in a single layer.

11. 11

    Cook at 200 °C for 20 minutes, turning them halfway through if they brown unevenly. They are ready when the coating is golden and crispy and the chicken reaches at least 74 °C in the center.

12. 12

    Let the corn dogs rest for 2 or 3 minutes before serving, as the filling will be very hot. Serve immediately to enjoy the crispy coating.

Notes

The original post does not specify quantities for the egg, corn flakes, or rice paper; these have been estimated for 4 pieces. Avoid overcrowding the corn dogs in the air fryer so they brown and become crispy. The cooking time may vary depending on the size of the rolls and the air fryer model.

Nutrition per serving

• appetizer
• main course
• corn dogs
• air fryer
• high-protein
• fit
• crispy
• Korean recipe