The present invention relates to a jjajang sauce mixture for fried chickens, which is developed to add flavor of noodles with black soybean sauce familiar to people including children in food service industries in which various tastes and flavors have to be developed to lead tastes of consumers, especially in chicken shops, wherein the mixture (A) is obtained at the temperature of 80°C by heating the mixture for 30 minutes, wherein the mixture contains, in the weight ratio, 14 to 17% of black pepper, 3 to 5% of a neutralized Prunus mume solution, 1 to 3% of hoisin, 1 to 3% of an oyster sauce, 22 to 28% of malt starch syrup, 3 to 5% of crushed black beans, 2 to 4% of ground garlics, 10 to 14% of ground onions, 4 to 7% of black bean paste, 0.1 to 0.3% of caramel, 20 to 30% of water, and 0.1 to 0.3% of crushed whole peppers.COPYRIGHT KIPO 2018본 발명은 후라이드 치킨용 자장소스혼합물에 관한 것으로서, 다양한 맛과 풍미를 개발하여 소비자의 입맛을 이끌어야 하는 외식산업 중 특히 치킨 전문점에서 아동을 포함하여 우리에게 익숙한 자장면의 풍미를 가미하기 위하여 개발된 것으로중량비로 블랙페퍼 14 ~17%, 중화매실액 3 ~ 5%, 해선장 1 ~ 3%, 굴소스 1 ~ 3%, 맥아물엿 22 ~ 28%, 분쇄된 검은콩 3 ~ 5%, 간마늘 2 ~ 4%, 간양파 10 ~ 14%, 춘장 4 ~7%, 카라멜 0.1 ~ 0.3%, 물 20 ~ 30% 및 분쇄된 통후추 0.1 ~ 0.3%를 포함하는 혼합물(A)을 80℃에서 30분간 가열하여 얻는 것을 특징으로 한다.
