The present invention provides a manufacturing method of seasoned and roasted chicken which is able to be cooked instantly while maintaining the intrinsic chewy mouth feeling of chicken drum sticks and flavors of a seasoning sauce by cutting chicken drum sticks, which is a main ingredient of roasted chicken, into a fixed size, stir-frying or deep-frying, mixing with the seasoning sauce, aging and roasting twice. Moreover, provided is a manufacturing method of seasoned and roasted chicken, which is able to improve the preference for foreigners and children who dislike the spicy taste by mixing chicken drum sticks with a seasoning sauce including an appropriate amount of tomato, aging and roasting twice, and to cook instantly by heating in a microwave range or on a frying pan.COPYRIGHT KIPO 2014[Reference numerals] (S101) Step of preparing materials by cutting chicken drum stick into 3 cm x 3 cm size (S102) Step of preparing sub-ingredients such vegetables, rice cake for stir-fried rice cake (S103) Step of stir-frying chicken drum stick at 55-70°C (S104) Step of cooling at 2-3°C below zero for 1-2 hours (S105) Step of preparing seasoning sauce for seasoned and roasted chicken (S106) Step of mixing chicken drum stick and seasoning sauce and aging (S107) Step of firstly grilling mixture completed aging step (S108) Step of slowly cooling firstly grilled mixture (S109) Step of mixing with seasoning sauce after slow cooling, and secondly grilling (S110) Step of packaging in packaging container (S110) Step of quenching to frozen-packaging and preserving본 발명은 닭갈비의 주재료인 닭다리를 일정 크기로 세절하여 살짝 볶거나 튀긴 후에, 양념소스와 배합하여 숙성한 후 2번의 구이단계를 거쳐 닭다리 고유의 쫄깃한 맛과 양념소스의 풍미를 그대로 유지한 채로 즉석에서 조리 가능한 양념 구이 닭갈비의 제조방을 제공하는데 있다.또한, 본 발명은 닭다리를 적정량의 토마토를 첨가한 닭갈비 양념소스와 배합하여 숙성한 후 2번의 구이 단계를 거쳐 매운맛을 꺼려하는 외국인이나 어린이들을 위하여 기호도를 높일 수 있음과 동시에, 전자렌지나 후리아팬 등에 데워 즉석에서 취식할 수 있도록 한 양념 구이 닭갈비 제조방법을 제공하는데 있다.
