The present invention relates to a manufacturing method of sauce for fried chicken, which comprises the steps of: preparing materials by measuring the materials of 40-50% of starch syrup, 14-17% of ketchup, 11-14% of high fructose, 8-11% of tomato paste, 4-6% of soy sauce, 3-5% of red pepper paste, 3-5% of onion, 3-5% of garlic, 1-3% of gelatinized starch, 0.4-1% of red pepper powder, 0.3-0.8% of double brewing vinegar, 0.01-0.2% of caramel, 0.01-0.2% of pigment extracted from paprika, 0.01-0.2% of ginger, 0.01-0.1% of oleoresin capsicum, 0.01-0.05% of black pepper, and others； mixing the measured materials； and heating and sterilizing the mixed materials in a heating tank.튀김 치킨용 소스를 제조하는 방법에 있어서, 물엿 40~50%, 케찹 14~17%, 고과당 11~14%, 토마토페이스트 8~11%, 간장 4~6%, 고추장 3~5%, 양파 3~5%, 마늘 3~5%, 호화전분 1~3%, 고춧가루 0.4~1%, 2배양조식초 0.3~0.8%, 카라멜 0.01~0.2%, 파프리카추출색소 0.01~0.2%, 생강 0.01~0.2%, 올레오레진캡시컴 0.01~0.1% 및 흑후추 0.01~0.05% 등의 물질들을 계량하여 준비하는 단계, 상기 계량한 물질들을 혼합하는 단계 및 상기 혼합한 물질들을 가열조에서 가열 살균한다.
