This method for producing a kakiage (a mixture of ingredients fried in batter) includes a step for adhering 30 to 50 parts by mass of a coating material in terms of solid matter to 100 parts by mass of ingredients to be deep-fried, and subjecting the resulting ingredients covered with the coating material to heating treatment comprising deep-frying in such a way that the water content of a final product is adjusted to 10mass% or less. The oil temperature in the deep-frying is preferably 135 to 155 DEG C. The heating treatment may include hot-air drying. In such a case, it is preferable that the deep-fried ingredients are dried by hot air at a temperature exceeding 120 DEG C and up to 160 DEG C.本發明之炸什錦之製造方法包括如下步驟:相對於原材料100質量份,使麵衣原料以固形物成分成為30~50質量份之範圍附著,針對附著有該麵衣原料之原材料,以最終製品之水分含有率成為10質量%以下之方式實施包括油炸之加熱處理。上述油炸時之油溫較佳為135℃以上且155℃以下。上述加熱處理亦可包括熱風乾燥處理,於該情形時,較佳為於該熱風乾燥處理中,將經上述油炸之上述原材料於超過120℃且為160℃以下之溫度下進行熱風乾燥。
