PURPOSE: Provided is sauce for cooking chicken meat by using tangerines to promote the consumption of the chicken meat and to give peculiar taste and flavor to the sauce. CONSTITUTION: Ripe tangerines are picked up, and the peels and seeds are eliminated to tangerine flesh. The tangerine flesh is crushed to include a bit granules. The crushed tangerine 40wt.%, starch syrup 30wt.% and water 15wt.% are mixed and heated in a container at over 100deg.C. The heated mixture is seasoned with salt 0.75wt.% and spice 0.01wt.%. Sweet potato starch 1.5wt.% is added to the heated mixture to evaporate 90-95% of moisture. The tangerine mixture is slowly cooled in the container.
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