The present invention relates to a method of cooking sweet and sour chicken, in which customer satisfaction may be improved by maintaining the taste and color of sweet and sour chicken through the development of the mixing components of a batter mix and the sauce of the sweet and sour chicken. To obtain the effect, the method includes a cutting step of cutting salted chicken meat into a certain size (ST 1)； a mixing step of a batter mix for sweet and sour chicken by mixing rice flour, cake flour, corn starch, tapioca starch, corn powder, bread crumbs, baking soda, refined sugar and water (ST 2)； a pre-dusting step of coating the batter mix for sweet and sour chicken to prevent the separation of the batter from the chicken meat (ST 3)； a batter dipping step of inserting cut chicken meat in the batter mix for sweet and sour chicken obtained in the mixing step of a batter mix for sweet and sour chicken in (ST 2) to coat the chicken meat with the batter (ST 4)； a frying step of the chicken meat dipped in batter through the dipping step by using a fryer at 160~190°；C (ST 5)； a combining step of sauce for sweet and sour chicken of combining transparent starch syrup, malt starch syrup, isomalto-oligosaccharide, rice syrup, refined sugar, thick soy sauce, onion, garlic, ginger, red pepper paste, apple concentrate, pepper oil, red pepper powder, and cinnamon powder (ST 6)； and a mixing step of mixing the mixed sauce for sweet and sour chicken by inserting chicken meat in the combined sauce and uniformly mixing with the combined sauce (ST 7). [Reference numerals] (ST1) Chicken meat cutting； (ST2) Batter mix combining； (ST3) Pre-dusting； (ST4) Batter dipping； (ST5) Frying； (ST6) Sauce for sweet and sour chicken combining； (ST7) Sauce for sweet and sour chicken mixing본 발명은 닭강정 조리방법에 관한 것으로서, 강정베터믹스의 배합 성분 및 닭강정 소스의 개발을 통해 닭강정의 식감 및 색감이 오랫동안 지속될 수 있도록 하여 소비자 만족도를 향상시키기 위한 것이다.이를 실현하기 위한 본 발명은, 염지가 이루어진 닭고기 계육을 일정 크기로 절단하는 절단단계와；(ST 1) 쌀가루, 박력분, 옥수수전분, 타피오카전분, 옥수수가루, 빵가루, 중조
