This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150℃ for 8 minutes and then soaking for 10 minutes in the newly developed syrup whose viscosity and sweetness were similar to expensive honey. The mixing ratio of the developed syrup was corn syrup: sugar: dextrose＝32 : 1.5 : 1 (by weight), and the syrup was double-boiled in a water bath for 20 minutes and then cooled to 25 C. As the results of sensory evaluation and instrumental test for Yackwa made by various frying conditions, the lower the frying temperature or the longer the frying time was the higher values of hardness and fracturability, while adhesiveness was the lower in almost all conditions. In the sensory evaluation of Yackwa with the similar outer color, there were significant differences in the inner color, crispiness and levels of rising and cracking.