According to the present invention, a preparation method of Codonopsis lanceolata chicken gangjeong comprises: a cutting and washing step of cutting and washing chicken in an edible size； a mixing step of mixing the cut and washed chicken with an extract of Codonopsis lanceolata； a coating step of coating frying powder including lemon balm on aged chicken； a frying step of frying the coated chicken in oil at a temperature of 180C for 7 to 8 minutes； and a stir-frying step of stir-frying the fried chicken with a gangjeong sauce and uncooked Codonopsis lanceolata, wherein the extract of Codonopsis lanceolata is a mixture of an extract of Codonopsis lanceolata in which 500 g of Codonopsis lanceolata is put into 2000 g of water and boiled for 12 hours, and water in a ratio of 3 : 1, thereby capable of removing meat smell of chicken and improving fleshiness of the chicken.본 발명에 따른 더덕 닭강정 제조방법은 닭을 섭취가 용이한 크기로 절단 및 세척하는 절단 및 세척단계； 절단 및 세척된 닭을 더덕추출액과 혼합하는 혼합단계； 숙성된 닭을 레몬밤 가루가 포함된 튀김가루로 도포하는 도포단계； 도포된 닭을 180℃의 기름에서 7 내지 8분 동안 튀기는 튀김단계； 및 튀겨낸 닭을 강정소스와 생 더덕을 함께 볶는 볶음단계를 포함하고, 상기 더덕추출액은 더덕 500g을 물 2000g에 넣어 12시간 달인 더덕 추출물과 물을 3:1 비율로 혼합한 것을 특징으로 한다.
