The present invention relates to a method for producing a walleye pollack chicken. The method comprises: a first processing step of performing a pretreatment such as cutting and disembowelment, and drying a walleye pollack raw material having entrails and fin removed therefrom in a vacuum freezing drier for 48 hours at a temperature of 68°C to make a water content of 55% a second salting and aging step of cutting the dried walleye pollack into a predetermined size to be washed, applying a Japanese apricot diluted liquid to the cut and dried walleye pollack, and aging the same at a low temperature of 4°C in a refrigerator for 24 hours, wherein the Japanese apricot diluted liquid is obtained by diluting 3 parts by weight of a Japanese apricot fermented liquid in 100 parts by weight of water, and the Japanese apricot fermented liquid is obtained by naturally aging the same for three years or longer a third frying step of cutting the walleye pollack from the second salting and aging step into a smaller size, applying frying powder corresponding to 60 g on the basis of 100 g of the walleye pollack to the surface of the walleye pollack, and frying the same in edible oil having a temperature of 170°C a sauce applying step of applying 80 g of a sauce on the basis of 100 g of the walleye pollack to a walleye pollack fry coated with batter in the third frying step in a frypan maintained at a temperature of 60°C and a texture ingredient feeding step of scattering texture ingredients including roasted sesame and peanuts onto a walleye pollack chicken mixed with the sauce. The sauce includes a natural fermented liquid obtained by naturally fermenting each of Japanese apricot, pepper, Acanthopanax, and raspberries for three years or longer.COPYRIGHT KIPO 2017본 발명은 명태치킨 제조방법에 관한 것으로, 두절과 할복의 전처리를 거치고, 내장과 지느러미가 제거된 명태원물을 진공냉동건조기에서 68℃의 온도로 수분함량 55%가 되도록 48시간동안 건조하는 1차 가공단계와 건조된 명태를 일정 크기로 절단하고 세척한 후, 3년 이상 자연 숙성시킨 매실발효액을 물 100 중량부에 매실발효액 3 중량부의 비율로 희석한 매실희석액을 절단된 건조된 명
