The invention relates to a production method of halal chicken-flavor seasoning powder. The method comprises the following steps: (1) crushing a whole chicken by using a meat grinder, evenly mixing the crushed chicken with water, fucoidan and mannose, wherein 2-10ml of the water, 3-5mg of the fucoidan and 5-10mg of the mannose are added into per gram of raw material, carrying out high hydrostatic pressure treatment on the obtained mixture, and then adjusting the pH value to be within a range of 6.5-7.0 to obtain chicken homogenate; (2) firstly, carrying out first-step ultrasonic-assisted enzymolysis on the chicken homogenate under the action of papain; after that, carrying out second-step ultrasonic-assisted enzymolysis under the action of compound protease; after enzymolysis is finished, filtering to remove impurities, and carrying out ultra-high pressure sterilization and enzyme deactivation to obtain enzymatically hydrolyzed chicken; (3) adjusting the pH value of the enzymatically hydrolyzed chicken to be within a range of 7.0-8.0, adding an auxiliary material X, and carrying out a Maillard reaction at the temperature of 88-105 DEG C; (4) after the Maillard reaction is finished, cooling, adding ingredients for seasoning, and grinding to obtain seasoning liquid with emulsification fineness reaching up to 2-40mu m; (5) carrying out spray drying on the seasoning liquid, then sieving, and packaging to obtain the halal chicken-flavor seasoning powder. The product produced by the method is pure and lasting in flavor, and has good bacteriostatic and antiseptic properties.