This method for producing a kakiage (a mixture of ingredients fried in batter) includes a step for adhering 30 to 50 parts by mass of a coating material in terms of solid matter to 100 parts by mass of ingredients to be deep-fried, and subjecting the resulting ingredients covered with the coating material to heating treatment comprising deep-frying in such a way that the water content of a final product is adjusted to 10mass% or less. The oil temperature in the deep-frying is preferably 135 to 155ºC. The heating treatment may include hot-air drying. In such a case, it is preferable that the deep-fried ingredients are dried by hot air at a temperature exceeding 120ºC and up to 160ºC.
