The present invention relates to a method for manufacturing a scorched rice chicken using rice powder. The method for manufacturing a scorched rice chicken using rice powder includes: (A) a rice powder manufacturing step of manufacturing rice powder by mixing seasoning and grain ingredients of rice, brown rice, glutinous rice, glutinous brown rice, and barley； (B) a chicken preparing step of preparing a chicken and adsorbing the rice powder into the surface of the chicken by coating the surface of the chicken with the rice powder and spraying it with purified water； and (C) an oven cooking step of completing a scorched rice chicken having scorched rice made of the rice powder on the outer surface of the chicken by putting the chicken on which the rice powder is adsorbed on the surface by spraying with purified water, into an oven and roasting the chicken for 10-15 minutes at a temperature of 195-210°C. According to the present invention, the method for manufacturing a scorched rice chicken cooks the chicken by a method of roasting the chicken in the oven by coating the chicken with the rice powder rather than frying the chicken with frying oil. Also, the method for manufacturing a scorched rice chicken cooks the outer side of the chicken in a scorched rice form that is aromatic and crispy and cooks the inside of the chicken with a light and clean taste as the oil is dripped away from the chicken by the roasting method using the oven. The method for manufacturing a scorched rice chicken can eliminate allergic reactions and improve digestibility in comparison with existing methods. Also, the method for manufacturing a scorched rice chicken can provide differentiated scorched rice chickens which are good for people′s health by having an improved nutritional value.본 발명은 쌀파우더를 이용한 누룽지 치킨 제조방법에 관한 것으로서, (A) 쌀, 현미, 찹쌀, 찰현미, 보리의 곡물 재료와 양념을 혼합하여 쌀파우더를 제조하는 쌀파우더 제조단계； (B) 치킨용 닭고기를 준비하되 상기 쌀파우더를 표면에 묻히고 정제수를 분사하여 쌀파우더를 닭고기의 표면에 흡착시키는 치킨 준비단계； (C) 정제수의 분사를 통해 쌀파우더를 표면에 흡착시킨 닭고기
