PURPOSE: A sauce manufacturing method for cooking a chicken breast and a chicken breast cooking method using the same are provided to improve taste compared to an existing chicken breast food by manufacturing an oriental sauce and a seasoning sauce and using the same. CONSTITUTION: A chicken breast is prepared by removing the hair and internal organs of a chicken and cutting out only chicken breast(S100). An oriental sauce and a seasoning sauce are prepared respectively in a container(S200). A chicken breast is seasoned in a container with an oriental sauce and is matured at the low temperature 0-15°；C for 5-20 hours as a first maturing(S300). A first matured chicken breast is seasoned in a container with a seasoning sauce and is matured at the low temperature of 0-15°；C for 5-20 hours(S400). A second matured chicken breast is cooked by smoking at 50-100°；C for 10-40 minutes by using a fuel for roasting(S500). A chicken breast is cooked again at 50-150°；C for 10-40 minutes after moisture is coated on a cooked chicken breast. A chicken breast cooked again is wrapped in a packing material in a vacuum and then is rapidly cooled(S700). An oriental sauce comprises an oriental medicine mixed with Grass for increased vigor 6-20g, pilose asiabell 8-24g, cnidium 4-20g, peony 4-20g, repeatedly steamed and dried Rehmannia root 4-20g, Korean angelica 4-20g, milk vetch root 4-20g, Atractylodes japonica root 4-20g, Wolfporia cocos 4-20g, dried orange peel 4-20g, licorice 4-20g, cinnamon 4-20g, malt 4-20g, Wilfordi root 4-20g, ginger 8-20g, jujube 4-20g and purified water 800-3200cc. A seasoning sauce manufactures a seasoning mixed with garlic 5-15g, onion 10-30g, ginger 3-9g, refined sugar 3-9g, black pepper 0.5-2g, and bay salt 0.5-2g, and comprises malpodextrine 5-6 wt%, glucose hydrocrystalline 5-6 wt%, Polymix-GA 15-17 wt%, about the seasoning 100 wt%. [Reference numerals] (S100) Chicken breast preparing step； (S200) Chicken breast cooking sauce preparing step； (S
