Chilli Cheese Corn Dog

A fun recipe to make for the 4th of July weekend coming up 🇺🇸 Why do they call it a corn dog? This curious and tasty snack gets its name from its simple yet brilliant design: a hot dog fitted onto a wooden stick, coated with a thick layer of sweetened cornmeal batter and fried until golden brown. We added a little Malaysian twist with a generous sprinkle of cili padi 😋🌶

Prep Time

20 min.

Cook Time

20 min.

Total Time

40 min.


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 6 Chilli Padi (chopped)
 Water (for boiling sausages)
 7 Chicken Sausages
 2 ½ cup Plain Flour
 1 tbsp White Sugar
 1 tsp Baking Powder
 2 cups Full Cream Milk
 1 Egg
 2 tbsp Grated Parmesan Cheese
 1 tsp Salt
 ½ cup Breadcrumbs
 1 cup Cornflakes (crushed)
 250g Mozzarella Cheese (cut into cubes)
 ½ cup Mayonnaise (for sauce)
 2 tbsp Chilli Sauce (for sauce)


  1. In a non-stick frying pan, dry fry or toast the chilli padi for about 2 mins, then set the flakes aside.
  2. Bring some water in a pot or pan to a boil and cook the sausages as per instructions on the package, or for about 5 mins. Then cut the sausages in half and set aside.
  3. In a bowl put in 2 cups of plain flour, sugar, baking powder and add in 2 cups of milk gradually and mix it well.
  4. Then add the egg into the bowl, mix well, then add the chilli padi flakes, parmesan cheese and salt, keep mixing until the mixture is thick and smooth.
  5. In another bowl or plate, put in the breadcrumbs and crushed cornflakes and mix well.
  6. Using some satay sticks poke in two cubes of mozzarella cheese and half a sausage alternately on each stick.
  7. Put half a cup of flour in a bowl or plate, cover the sticks of mozzarella and sausages in the flour. Then dip the sticks into the batter mixture (put some in a cup of mug). Then deep fry in cooking oil until they are golden brown.
  8. Drain on kitchen paper, and serve with sauces of your choice like mayonnaise, chilli, mustard or tomato sauce.

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