The present invention relates to a method for cooking kimchi chicken gangjeong. The purpose of the present invention is to improve satisfaction of consumers by allowing a texture and a color of chicken gangjeong to be maintained for a long period of time through development of a mixed component of a gangjeong batter mix and kimchi chicken gangjeong sauce. To achieve the purpose, the method for cooking kimchi chicken gangjeong comprises: (ST 1) a cutting step of cutting salted chicken in a predetermined size (ST 2) a gangjeong batter mix mixing step of mixing rice powder, soft flour, corn starch, tapioca starch, corn powder, bread powder, baking soda, and refined sugar with water (ST 3) a pre-dusting step of covering the chicken with gangjeong batter for preventing the chicken and the batter from separating (ST 4) a batter dip step of covering the surface of the chicken with the batter mix by putting the cut chicken into the gangjeong batter mix mixed in the gangjeong batter mix mixing step (ST 2) (ST 5) a frying step of frying the chicken, covered with the batter through the batter dip step (ST 4), at 160 to 190°C by using a fryer (ST 6) a kimchi chicken gangjeong sauce blending step of blending ion starch syrup, malt starch syrup, isomalto-oligosaccharide, rice starch syrup, refined sugar, soy sauce, onions, garlic, ginger, red pepper paste, ketchup, apple concentrate, pepper oil, pepper powder, and cinnamon powder and (ST 7) a kimchi chicken gangjeong sauce mixing step of putting the chicken into the blended chicken gangjeong sauce, and uniformly mixing the sauce and the chicken.본 발명은 김치닭강정 조리방법에 관한 것으로서, 강정베터믹스의 배합 성분 및 김치닭강정 소스의 개발을 통해 닭강정의식감 및 색감이 오랫동안 지속될 수 있도록 하여 소비자 만족도를 향상시키기 위한 것이다.이를 실현하기 위한 본 발명은, 염지가 이루어진 닭고기 계육을 일정 크기로 절단하는 절단단계와(ST 1)쌀가루, 박력분, 옥수수전분, 타피오카전분, 옥수수가루, 빵가루, 중조, 정백당을 물과 함께 혼합하는 강정베터믹스 배합단계와(ST 2) 계육과 튀김옷의 분리 방지를 위해 강정베터를 계육에 묻혀주는 프리더스팅 단계와(ST3) 상기 강정베터믹스 배합단계(ST 2)에서 배합되어진 강정베터믹스에 절단된 계육을 투입하여 베터믹스 튀김옷이 계육 표면에 묻혀지도록 하는 베터딥 단계와(ST 4) 상기 베터딥
