Homemade Hibachi Chicken
This homemade hibachi brings bold, savory flavors straight to your kitchen with tender marinated chicken, crisp vegetables, and creamy yum yum sauce. It’s fast, fun, and delivers that classic hibachi grill taste without leaving home.
Servings: 4
Ingredients
CHICKEN
- 2 lb chicken thighs diced
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 4 garlic cloves minced
- 2 tsp fresh ginger minced
VEGETABLES
- 1 zucchini sliced into matchsticks
- 1-2 carrots sliced into matchsticks
RICE
- Cooked white rice for serving
YUM YUM SAUCE
- 1 cup Kewpie mayo
- 1 tbsp ketchup
- 1 tbsp melted butter
- 1 tbsp mirin
- 2 tsp rice vinegar
- 1/4 tsp paprika
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 1 tbsp sugar
- 1-2 tbsp water
Instructions
- In a bowl, combine all yum yum sauce ingredients and mix until smooth, adjusting the water for your preferred thickness. Place in the refrigerator to chill while you prepare the rest of the dish.
- Add the chicken, sesame oil, soy sauce, hoisin sauce, garlic, and ginger to a bowl and toss until evenly coated. Let the chicken marinate for 30 minutes to build flavor.
- While the chicken marinates, slice the zucchini and carrots into evenly sized matchsticks and cook the rice according to package directions.
- Heat a cast iron pan, wok, or griddle over high heat and add 2 tbsp peanut oil until shimmering. Add the chicken and cook, stirring frequently, until browned and cooked through to an internal temperature of 165°F.
- Remove the chicken from the pan, then add the vegetables with a small splash of soy sauce. Cook for 2–3 minutes, stirring often, until just tender but still crisp.
- Return the chicken to the pan and toss everything together until evenly coated and heated through.
- Serve hot over rice and drizzle generously with yum yum sauce for that classic hibachi finish.