PURPOSE: Chicken cheese sticks capable of providing nutrients in a balanced way, and a producing method thereof are provided to enable users to simultaneously enjoy the savory taste and flavor of chicken, and the fresh and tangy taste of cheese. CONSTITUTION: A producing method of chicken cheese sticks comprises the following steps: mixing soy sauce, sugar, garlic, cinnamon powder, black pepper powder, and purified water with chicken material meat for marinating； freezing and crushing the marinated chicken meat； mixing 50-70 wt% of crushed chicken meat, 5-10 wt% of cheese, 10-20 wt% chicken frying powder, 1-5 wt% of soybean oil, 1-5 wt% of chicken ball seasonings, 1-5 wt% or corn starch, 0.5-3 wt% of bread crumbs, 0.5-2 wt% of onion, 0.5-1 wt% of garlic, 0.1-0.5 wt% of refined salt, and 0.02-0.1 wt% of ginger, and molding the mixture； heat-processing the mixture at 170-180°；C for 25-35 seconds after firstly coating the molded mixture with batter which is obtained by adding refined water into the corn starch and chicken frying powder in a ratio of 1-3:1； secondly heat-processing the mixture at 160-170°；C for 25-35 seconds after secondly coating the mixture； removing oil from the fried product before cooling, and secondly cooling the product for 2-4 hours； and rapidly freezing the cooled product. [Reference numerals] (AA) Immersing step(first step)； (BB) Freezing and crushing step(second step)； (CC) Sub-material mixing and molding step(third step)； (DD) First heat-processing step(fourth step)； (EE) Second heat-processing step(fifth step)； (FF) Cooling step(sixth step)； (GG) Rapidly freezing step(seventh step)본 발명은 치킨치즈스틱 및 그의 제조방법에 관한 것으로, 닭고기 원료육을 간장, 설탕, 마늘, 계핏가루, 후춧가루, 정제수가 함유된 양념에 혼합하여 침지시키는 침지단계(제1단계)와, 상기 제1단계에서 침지된 닭고기 원료육을 동결시킨 후 분쇄하는 동결 및 분쇄단계(제2단계)와, 상기 제2단계에서 동결 및 분쇄된 닭고기 원료육을 치즈, 치킨튀김가루, 대두유, 치킨볼시즈닝, 옥수수전분, 빵가루, 양파, 마늘, 정제염, 생강이 함유된 부원료를 혼합하고 성형하는 부원료혼합 및 성형단계(제3단계)와, 상기 제3단계에서 성형된 혼합육을 상기 부원료 중 옥수수전분과 치킨튀김가루에 정제수를 혼합하여 제조된 베터액에 1차 베터링한 후 열처리하는 1차 열처
