BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] Baking or frying the cut chicken; The chicken meat prepared in the above step is put into a pan and the chicken flavor including 80-120 parts by weight of vegetable oil, 20-40 parts by weight of onion oil, 10-20 parts by weight of onion and 5-15 parts by weight of other additives per 100 parts by weight of animal oil Adding a base to a primary roasting step; After the first roasting step, 300 to 500 parts by weight of brewed soy sauce, 100 to 150 parts by weight of apple vinegar, 10 to 20 parts by weight of glacial acetic acid, 1000 to 2000 parts by weight of starch syrup, 20 to 40 40 to 100 parts by weight of red pepper paste, 10 to 30 parts by weight of oyster sauce, 20 to 60 parts by weight of chopped onion, 20 to 60 parts by weight of chopped garlic, 20 to 60 parts by weight of chopped red pepper, Adding a poultry flavor source containing 150 to 300 parts by weight of sugar to a second roast; To provide a gangjung chicken with a luxurious taste that can be enjoyed while enjoying a rich flavor and taste.
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