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Home » Ingredient » Chicken

Quick and Easy

Hibachi Chicken

Published: August 8, 2021   |   Updated: June 29, 2022   |   42 Comments

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4.8 from 10 reviews
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Enjoy your favorite hibachi at home. Pair this hibachi chicken with some hibachi rice, noodles and veggies and the addictive yum-yum sauce.

Hibachi rice, chicken and veggies on a white plate with some yum yum sauce on the side.

Over the years, I’ve gradually added each delicious component that makes a hibachi dinner to the blog, so you can cook your favorite parts at home. There’s the hibachi fried rice paired with the buttery hibachi noodles and a side of hibachi vegetables to balance off the meal with your choice of protein. Today, for the protein, we’ll be making some hibachi chicken.

These bite-sized chicken pieces are seared quickly over high heat to make some buttery, tender and juicy chicken with a delicious charred flavor. Dip it in the creamy yum-yum sauce to complete the experience. Five minutes of stir-frying is all it takes, so let’s get started.

How To Make Hibachi Chicken (1 Min Video)

What Is Hibachi Chicken?

Hibachi is cooking the cooking of meat, vegetables, seafood, noodles, and rice over super-high heat on a flat and hot grill. These usually involve a fancy show with a hibachi chef at Japanese steakhouse restaurants like Kobe and Benihana.

Hibachi chicken are bite-sized chicken seared over high heat in butter, garlic, an Asian stir-fry sauce and finished with a drizzle of sesame oil.

To make this at home, you don’t need a flat surface like the fancy hibachi grill. A good wok or cast iron pan will work just as well to achieve the same level of sear. If you don’t own a wok or cast iron pan, you can get away with using a regular skillet but you won’t get the same level of sear.

What You Need For Hibachi Chicken

Ingredients to make hibachi chicken in prep bowls.

HIBACHI CHICKEN RECIPE TIPS

Chicken – I used boneless, skinless chicken breasts and cubed them into bite-sized pieces. You can use fresh or frozen, either will work.

Garlic – I like using fresh garlic in my stir-fries. It makes a HUGE difference. For a small amount of garlic, I prefer using a mini grater instead of a garlic press.

Two side by side pictures of hibachi chicken cooked on a cast iron pan.

Sauces – You can substitute soy sauce for low sodium soy sauce. You don’t need to add more salt to the stir-fry as there’s plenty of sodium already from the soy sauce. My preferred brand of soy sauce is La Choy. For the other sauces, I use the Kikkoman brand of teriyaki sauce and Sun Luck mirin brand. Now I don’t use teriyaki sauce enough at home to have a preferred brand so if you know of a better one, let me know in the comments below!

Try and find them at your local grocery store first, they might be by the ethnic aisle or with the soy sauces. It’ll be cheaper and should only cost a couple of bucks there. If you want to try your hand at making teriyaki sauce from scratch, my good friend Caroline over at Pickled Plum has a good teriyaki sauce recipe.

Hibachi rice, chicken and veggies on a white plate with some yum yum sauce on the side.

Sesame oil – A little goes a LONG way with this so just drizzle it at the end, about 1/4 teaspoon. This oil is generally not for cooking with but more of finishing oil to add some flavor. My go-to brand of sesame oil is Kadoya. Skip this if you don’t like the taste.

Sear – You’ll want to stir-fry this until it is seared and the sauce has caramelized into the meat. You’ll need high heat to do this so I recommend prepping everything in advance. Keep tossing everything in the pan or wok until all the liquid is cooked off and your meat has a gorgeous sear. If you don’t own a wok, a cast iron pan will work just as great for getting that delicious sear.

A close up shot of hibachi chicken with hibachi rice and vegetables in the background.

Yum yum sauce – This is the creamy mayo-based sauce they serve at hibachi places. I’ll include the recipe to make it from scratch in the notes but you can also buy a bottle of it from your regular grocery store. I’ve used Terry Ho’s Yum Yum sauce many times and love it. Check your local grocery store first before buying online though because it’s much cheaper there.

And that’s all there is to making hibachi chicken at home. It’s a quick and simple affair once you have all the ingredients prepped and ready to go, which is usually the hard and fast rule for most stir-fries. Happy hibachi-ing!

MORE HIBACHI RECIPES TO TRY

  • Hibachi Noodles
  • Hibachi Rice
  • Hibachi Vegetables
  • Hibachi Steak
  • Hibachi Shrimp
  • Yum Yum Sauce

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Hibachi rice, chicken and veggies on a white plate with some yum yum sauce on the side.

Hibachi Chicken


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 10 reviews

  • Author: The Cooking Jar
  • Total Time: 10 minutes
  • Yield: 2 1x
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Description

Enjoy your favorite hibachi at home. Pair this hibachi chicken with some hibachi rice, noodles and veggies and the addictive yum-yum sauce.


Ingredients

Units Scale
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon butter
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon sesame oil (optional)

SAUCE

  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons teriyaki sauce/mirin
  • Pepper to taste

Instructions

  1. Combine the sauce ingredients and set aside.
  2. Over medium-high heat, melt the butter and add the minced garlic. Saute until fragrant, about half a minute.
  3. Add in chicken and toss to combine.
  4. Pour in the sauce and stir to coat the chicken evenly.
  5. Stir-fry for about 5 minutes until the sauce has cooked down and the chicken is seared.
  6. Finish with a drizzle of sesame oil (optional) and dish and serve hot with hibachi rice, hibachi noodles, or hibachi vegetables.
  7. Enjoy!

Notes

Yum Yum Sauce (4-6 servings)
1 cup mayonnaise
1 tablespoon butter, melted
1/2 tablespoon Sriracha sauce/ketchup
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon mirin (optional)
1–2 tablespoons water, add until desired consistency

  • Prep Time: 5 mins
  • Cook Time: 5 mins

Did you make this recipe?

Let me know how you liked it, what substitutions you made, or what you paired it with in the comments below. If you enjoyed it, help me out with a  ⭐⭐⭐⭐⭐ star rating!

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posted in: Chicken, Main Dishes, Popular Recipes, Quick and Easy, Stovetop

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    Comments & Reviews

  1. Kris says

    August 19, 2024

    I couldn’t get mine to sear and I waited before adding the sauce. There was a lot of excess liquid in the wok. It looked like the butter and water from the chicken but it never evaporated. Any ideas to fix for next time?

    Reply
    • The Cooking Jar says

      August 19, 2024

      It could be that your pan was not hot enough to begin with. Stir-frying starts with a very hot surface so as little time as possible is spent cooking for a good sear without overcooking the meat (since they are cut into bite-sized pieces). You could also try patting your chicken dry with paper towels.

      Reply
  2. Kiersten says

    July 15, 2024

    I like the idea and it was okk. Im not sure what I did wrong, but my chicken was very dry 🙁

    Reply
    • The Cooking Jar says

      August 19, 2024

      Sorry to hear about that! Dry chicken could be because it was cooked too long. Start with a hot pan and sear them over high heat, making sure to toss the chicken around so it does not sit still for too long.

      Reply
  3. Nienke says

    June 19, 2024

    Sweet baby rays sweet teriyaki is really good. We’ve tried so many kinds and this is the best. We also buy it at a local hibachi restaurant that will sell it by the pint or quart.

    Reply
    • The Cooking Jar says

      June 22, 2024

      I didn’t realize Sweet Baby Rays made teriyaki sauce. I’m a big fan of their original BBQ sauce and use it slow-cooked pulled chicken.

      Reply
  4. Leigh says

    May 13, 2024

    I made this and the accompanying pork fried rice. I followed the instructions exactly, but I used bottled yum yum sauce. I’ll try the homemade yum yum after I use up the bottle that’s in my fridge. We cooked this on the blackstone with each of us responsible for one recipe. It was fun cooking together like that, and the recipes were the best I’ve ever attempted. Delicious!

    Reply
    • The Cooking Jar says

      June 22, 2024

      I loved hearing how you made it a group activity and everyone had their own chance at trying something! Thank you for sharing it with me ❤️❤️❤️

      Reply
  5. Donna says

    April 26, 2024

    Simple, tasty and short time to make it. Husband really enjoyed it. I’ll be making this over again.

    Reply
    • The Cooking Jar says

      April 29, 2024

      Happy to hear you’ve found a simple staple, Donna! Enjoy the chicken the next time you make it and try it with the yum yum sauce. It’s so good with it 😋

      Reply
  6. Angela Warner says

    April 14, 2024

    This recipe is wonderful. Honestly the chicken has so much flavor!!!!

    Reply
    • The Cooking Jar says

      April 20, 2024

      I’m glad you enjoyed the recipe so much! I hope you try it again some time and pair it with other hibachi recipes. I love my hibachi protein dipped in Yum Yum sauce 🙂

      Reply
  7. Pablo says

    April 5, 2024

    So, typically the chicken should cook and sear for a minute or two before we add the sauce so it can pick up a nice little sear? Haven’t made this yet, but planning to tonight and making this modification seems like it would turn out better, with more browning of the chicken.

    Reply
    • The Cooking Jar says

      April 5, 2024

      You are correct! Give it a little sear before adding the sauce – a few minutes is fine. Sorry if the instructions gave the impression that you tossed the raw chicken in, followed immediately by the sauce. The ‘toss to combine’ part is usually where you get the sear going.

      Reply
  8. Natalie says

    December 20, 2023

    Thanks for sharing this recipe. It is so quick, easy and delicious! If I had only known I could make this myself I would have saved a ton of money! My 16 yo son said it was as good as the Hibachi truck we usually go to. I wish we had the veggies to go with it. Next time for sure!

    Reply
    • The Cooking Jar says

      January 3, 2024

      I’m happy you’ve found it now and you can make it from home any time you have a craving! I’ll happily take that compliment too – being as good as a food truck is high praise 🙂

      Reply
  9. Trinity says

    August 1, 2023

    This recipe was nasty I would never recommend.

    Reply
    • The Cooking Jar says

      August 10, 2023

      Sorry to hear it wasn’t to your taste but thank you for taking the time and ingredients to try it out, Trinity.

      Reply
    • Emma Quinlivan says

      September 23, 2023

      Delicious! I absolutely loved it and am making it again tonight!

      Reply
      • The Cooking Jar says

        September 25, 2023

        That’s great to hear, Emma! I hope you enjoyed it the second time round. I love my hibachi proteins slathered in yum yum sauce 🙂

        Reply
  10. Keyron says

    June 7, 2023

    Is it teriyaki and mirin or teriyaki or mirin

    Reply
    • The Cooking Jar says

      June 12, 2023

      It’s teriyaki OR mirin. I hope you enjoy this!

      Reply
  11. Angela Saunders says

    February 22, 2023

    My husband begged me not to make this too often because it is SO GOOD and he ate way too much! I used the fried rice recipe that was linked and it was perfect. Better than what we had paid $23 dollars for in a Hibachi restaurant not too long ago. Yum Yum sauce…there are no words. Amazing.

    Reply
    • The Cooking Jar says

      February 23, 2023

      That’s a HUGE compliment! This comment made my day, thanks so much 🙂 Now you can enjoy hibachi at home whenever you feel like it.

      Reply
  12. Sandy says

    January 6, 2023

    Excellent!!

    Reply
    • The Cooking Jar says

      January 9, 2023

      I am so glad to hear that, Sandy! Thanks for trying out the other hibachi recipes as well and commenting 🙂

      Reply
  13. Laura says

    January 2, 2023

    This recipe is amazing! I’ve made it twice and couldn’t stop eating it both times. The second time I made it with the hibachi vegetables recipe. Thank you for sharing!

    Reply
    • The Cooking Jar says

      January 3, 2023

      Thank you for trying both recipes out! I’m happy to hear you enjoyed them both, Laura 🙂

      Reply
  14. connie says

    August 8, 2021

    Do you use 1 1/2T of each teriyaki and mirin?

    Reply
    • The Cooking Jar says

      August 8, 2021

      It’s 1 1/2 tablespoons of either teriyaki OR mirin. I included both options since more people are likely to have teriyaki in their pantries as opposed to mirin and I didn’t want to send them off to the grocery store for a one-off item.

      Reply
  15. connie says

    August 8, 2021

    What kind of teriyaki sauce do you use in your recipes or do you make this sauce?
    Would like to make these recipes, but need to know about the teriyaki sauce.
    Thanks so much.

    Reply
    • The Cooking Jar says

      August 8, 2021

      I use the Kikkoman brand for teriyaki. For the mirin, I used Sun Luck Mirin. Good luck with the recipe, Connie!

      Reply
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