The invention discloses spicy chicken essence. The spicy chicken essence is prepared by the following raw materials in percentage by mass: ethyl maltol (0.75 to 1.50), 4-hydroxyl-2,5-dimethyl-3(2H)-furanone (0.50 to 1.00), 2-acetyl pyrazine (0.02 to 0.04), methyl cyclopentenolone (0.50 to 1.00), 2,5-dimethyl-2,5-dihydroxyl-1,4-dithiacyclohexane (0.03 to 0.06), 2-methyl-3-sulfhydryl furan (0.05 to0.15), 2,4-decadienal (0.02 to 0.20), 4,5-dihydro-3(2H)thienone (0.01 to 0.05), 2-methyl-tetrahydrofuran-3-mercaptan (0.01 to 0.02), 2-sulfhydryl-3-butanol (0.05 to 0.20), trans-2-cis-6-nonadienal (0.001 to 0.02), dipropyl disulfide (0.01 to 0.05), pricklyash peel essential oil (0.50 to 5.0), pepper essential oil (0.30 to 3.0), black pepper essential oil (0.2 to 2.0), white pepper oleoresin (0.1 to 1.0), ginger essential oil (0.02 to 0.5), star anise oil (0.04 to 1.0), garlic essential oil (0.02 to 0.2), cinnamon essential oil or cassia oil (0.03 to 0.5), and the balance of oil dissolving solvent. The invention also discloses the process for producing the spicy chicken essence.