PURPOSE: A producing method of powder sauce for cooking fried chicken is provided to improve the flavor and the taste of the fried chicken, and to secure the crunchy texture of batter coating the fried chicken. CONSTITUTION: A producing method of powder sauce for cooking fried chicken comprises the following steps: mixing and kneading raw ingredients, and aging the obtained dough for 3-4 days； and drying and pulverizing the dough. The raw ingredients include 65 parts of soy sauce by weight, 7-15 parts of minced garlic by weight, 10-20 parts of starch syrup by weight, 1-3 parts of roasted glutinous rice flour by weight, 1-5 parts of Japanese apricot extract by weight, 1-5 parts of glycyrrhizae radix powder by weight, 1-3 parts of sea tangle powder by weight, and 0.1-1 parts of turmeric powder by weight.본 발명은 튀김닭용 분말소스의 제조방법에 관한 것으로서, 좀더 상세히 설명하면 간장과 다진 마늘, 물엿, 볶은 찹쌀가루, 매실엑기스, 감초분말, 다시마분말 및 강황분말을 원재료로 포함하며, 튀김닭 요리를 시식 직전에 튀김옷 위에 뿌려서 편리하게 취식할 수 있고, 이렇게 하면 튀김닭을 둘러싸고 있는 튀김옷 특유의 바싹거리는 질감을 그대로 유지하면서 튀김닭의 맛과 풍미를 한층 높여줄수 있는 튀김닭용 분말소스의 제조방법에 관한 것이다.
