Mozzarella Sticks Recipe

Prepare cheese

Chill the mozzarella block in the freezer for 20–30 minutes until firm but not rock-hard. Trim the block into 12 uniform sticks roughly 4 inches long by 3/4 inch thick. Pat dry with paper towels to remove surface moisture.

Set up breading stations

In a shallow bowl combine 1 cup flour and 1 tbs fine cornmeal (if using). In another bowl whisk together 2 eggs and 2 tablespoons milk until homogeneous. In a third bowl combine 2 cups panko and 1 cup Italian breadcrumbs (if using), then stir in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1 tsp freshly ground black pepper.

Double-coat the sticks

Lightly dust each chilled mozzarella stick with 1 tablespoon flour (this helps the egg adhere), shake off excess, then dip into the egg wash, letting excess drip off. Press into the breadcrumb mixture to coat completely. For a sturdier crust, repeat: dip the coated stick again in the egg wash and press into the breadcrumbs a second time. Place finished sticks on a parchment-lined tray and freeze for at least 30 minutes (preferably 60 minutes) to set the breading—this prevents cheese from leaking during frying.

Heat oil

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer, leaving at least 2 inches headspace. Heat oil to 350°F (175°C) using a thermometer. Maintain temperature; if oil is too hot the exterior will burn before cheese melts, too cool and oil will soak in.

Fry the sticks

Work in small batches (3–4 sticks) to avoid lowering oil temperature. Fry frozen mozzarella sticks for 1.5–2.5 minutes, turning once, until golden brown and crisp. Do not overcrowd. If the crust browns very quickly before 1.5 minutes, lower heat to reach 325–330°F and finish until crisp. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.

Alternative oven-bake

For baking: preheat oven to 425°F (220°C). Place frozen breaded sticks on a parchment-lined sheet, brush lightly with oil, and bake 8–12 minutes until golden and cheese starts to ooze. Turn once halfway through. Watch closely to avoid bursting.

In a small bowl whisk together 1 cup mayonnaise, 1 tablespoon sweet chili sauce, 1 teaspoon sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar, 1 teaspoon garlic powder, 1 teaspoon lemon juice and 1/4 teaspoon kosher salt until smooth. Taste and adjust heat/sweetness: add more sriracha for heat or honey for sweetness. If sauce is too thick, thin with up to 1 teaspoon water until desired consistency is reached. Refrigerate at least 15 minutes to let flavors meld.

Arrange warm mozzarella sticks on a serving platter. Spoon or drizzle bang bang sauce into a small dipping bowl or directly over the sticks. Sprinkle chopped fresh chives evenly over the sticks and sauce. Serve immediately while cheese is hot and gooey.