To obtain the subject mix capable of preparing a sauce for chicken glazed and broiled with soy sauce having a smooth texture with a bright glaze simply by adding water thereto and heating the resultant mixture by including sugar, lactose, a powdery soy sauce and dextrin therein.

This seasoning mix for chicken glazed and broiled with soy sauce is obtained by including 20-45wt.% sugar, 10-40wt.% lactose, 10-25wt.% powdery soy sauce and 10-20wt.% dextrin having 8-20 value of dextrose equivalent(DE). The resultant mix is capable of simply preparing a sauce of the chicken glazed and broiled with the soy sauce at the time of use.