The present invention provides a method for producing a seasoned spicy stir-fried chicken. The method comprises the steps of: preparing spicy stir-fried chicken raw ingredients by cutting a spicy stir-fried chicken to a 3 cm × 3 cm size and by mixing a predetermined amount of water and refined water to be emulsified preparing a seasoning sauce by pulverizing 3-15 parts by weight of unripe beans with respect to the total weight of a seasoning sauce, by adding 0.3-0.8 parts by weight of an alginic acid solution and 0.05-0.1 parts by weight of a calcium chloride solution to granulate a unripe bean pulverized material, and by adding 20-30 parts by weight of oligosaccharide, 15-20 parts by weight of an apple, 10-13 parts by weight of red pepper paste, 10-13 parts by weight of pear, 10-13 parts by weight of onion, 9-13 parts by weight of brown sugar, 2.5-4 parts by weight of Chungyang red pepper, 2-4 parts by weight of garlic, 1-2 parts by weight of brewed soy sauce, 1-3 parts by weight of refined rice wine, and 0.5-1.5 parts by weight of ginger to an obtained granulated unripe bean pulverized material to be mixed and aging a mixture, which is obtained by mixing a spicy stir-fried chicken and the prepared seasoning sauce at a ratio of 1:2-3, at 12-15°C for 22-24 hours.COPYRIGHT KIPO 2017본 발명은 닭갈비를 3㎝ × 3㎝의 크기로 세절하면서 규정량의 물과 정제수를 혼합하여 유화상태로 만들어 닭갈비 원재료를 준비하는 단계와, 양념 소스를 준비하는 단계로서, 양념 소스 총량에 대해, 풋콩 3 ~ 15중량부를 분쇄하고, 알긴산 용액 0.3 ~ 0.8중량부, 염화칼슘 수용액 0.05 ~ 0.1 중량부를 첨가시켜 풋콩 분쇄물을 알갱이화하고, 얻어진 알갱이화된 풋콩 분쇄물에, 올리고당 20 ~ 30중량부, 사과 15 ~ 20 중량부, 고추장 10 ~ 13중량부, 배 10 ~ 13중량부, 양파 10 ~ 13중량부, 갈색 설탕 9 ~ 13 중량부, 청양고추 2.5 ~ 4중량부, 마늘 2 ~ 4중량부, 양조 간장 1 ~ 2 중량부, 청주 1 ~ 3 중량부, 생강 0.5 ~ 1.5중량부를 첨가하여 혼합하여 양념 소스를 준비하는 단계 및 닭갈비와 준비된 양념소스를 1 : 2 ~ 3의 비율로 배합한 혼합물을 12 ~ 15℃에서 22 ~ 24시간 동안 숙성시키는 단계로 이루어지는 것을 특징으로 하는 양념 닭갈비의 제조방법을 제공한다.
