Abstract: The present disclosure relates to a sauce composition for food which imparts crispness and eating convenience, and a method of manufacturing food using the same. Since the sauce composition of the present disclosure has a high sugar content and a high viscosity, when fried food is coated with the sauce composition, an amount of sauce or moisture included in the sauce adsorbed or transferred into fried food or batter is minimized, and most of the sauce is placed on the outermost surface of the batter. Thus, dampness of the fried food is prevented, and the crispy texture and flavor of the fried food may be implemented. In addition, since the sauce-coated fried food of the present disclosure may be obtained without a step of mixing the fried food with separate sauce, eating convenience of consumers may be improved.