PROBLEM TO BE SOLVED: To provide a method for producing a deep-fried chicken, by which a deep-fried chicken is not hardened even when frozen and edible as it is without heating, can be produced.SOLUTION: The method for producing the deep-fried chicken comprises: dredging a chicken-wing middle junction 1 with dried primary coating material 2 to make the primary coating material 2 adhere to the chicken-wing middle junction 1 mixing liquid secondary coating material 3 obtained by admixing the primary coating material 2, salad oil and water together, with the chicken-wing middle junction 1 to which the primary coating material 2 adheres so as to make the liquid secondary coating material 3 adhere to the chicken-wing middle junction 1 to which the primary coating material 2 adheres deep-frying the chicken-wing middle junction 1 to which the primary coating material 2 and the secondary coating material 3 adhere in soybean oil at 180°C mixing liquid seasoning material 5, sesame oil 6 and white sesame oil 7 with the obtained deep-fried chicken-wing middle junction 4 to make the seasoning material adhere thereto and putting the seasoned deep-fried chicken-wing middle junction 4 into a freezer within one minute after mixing and finishing adhesion of the seasoning material to freeze it at -27°C.COPYRIGHT: (C)2013,JPO&INPIT【課題】冷凍した状態でも硬くならず、温めなくてもそのまま食べることができる鶏唐揚げを製造できる鶏唐揚げの製造方法を提供する。【解決手段】手羽中1に、乾燥した第1の衣材料2をまぶして、第1の衣材料2を手羽中1に付着させる。次に、第1の衣材料2と、サラダ油と、水とを混ぜ合わせて得られた液状の第2の衣材料3と、第1の衣材料2が付着した手羽中1を混ぜて、第1の衣材料2が付着した手羽中1に、液状の第2の衣材料3を付着させる。そして、第1の衣材料2と第2の衣材料3が付着した手羽中1を、180℃の大豆油で揚げる。さらに、得られた手羽中の唐揚げ4に、液状の味付け材料5と、ごま油6と、白ゴマ7とを混ぜて、味付け材料を付着させる。混ぜ終わって味付け材料付着が終了した後、1分以内に、味付けされた手羽中の唐揚げ4を、冷凍庫内に入れて、-27℃で冷凍する。【選択図】図1
