Crispy Gochujang Mozzarella Sticks with Sweet Chili Dipping Sauce

These fusion mozzarella sticks combine the creamy comfort of melted cheese with the bold flavors of Korean gochujang. A crispy panko coating gives way to a spicy-sweet cheesy center, perfect for dipping. Ready in 35 minutes, they're ideal for game days or creative snack nights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 servings

Ingredients

• 12 mozzarella string cheeses
• 1/4 cup gochujang paste
• 1/2 cup buttermilk
• 1 1/2 cups panko breadcrumbs
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup cornstarch
• Oil for frying
• 1/4 cup sweet chili sauce (for dipping)
• 1 tbsp toasted sesame seeds (garnish)

Instructions

1. Cut mozzarella sticks in half crosswise (24 pieces total). Freeze for 15 minutes.
2. Whisk gochujang and buttermilk in shallow bowl until smooth.
3. Combine panko, paprika, and garlic powder in separate bowl.
4. Dredge frozen cheese in cornstarch, shaking off excess.
5. Dip in gochujang mixture, then coat thoroughly with panko.
6. Double-coat by repeating buttermilk and panko steps.
7. Freeze breaded sticks for 10 minutes while heating oil to 375°F.
8. Fry 2-3 minutes until golden brown, working in batches.
9. Drain on rack, sprinkle with sesame seeds while hot.
10. Serve immediately with sweet chili dipping sauce.

Chef's Note

Keep cheese frozen until frying to prevent oozing - the colder, the better the melt control!

Make-Ahead Tips

Freeze breaded sticks up to 1 month. Fry straight from freezer.

Substitutions

Regular breadcrumbs work, but panko gives better crunch. Yogurt + lemon can replace buttermilk.