Making Hibachi Chicken at home is much easier than you’d think! And to make it even more like the real thing, I’ve included the recipe for everyone’s favorite dipping sauce – yum yum sauce – and the recipe for Hibachi Noodles! These easy Asian recipes are a great way to bring the Japanese steakhouse vibe to your own home without spending a bunch of time and money!
Since we’re all still in lockdown, I felt like it would be a good idea to recreate an at home version of hibachi chicken and noodles!
My family loves going to hibachi night for special occasions. It’s one of those fun restaurant experiences that will always hold a special place in our hearts.
But with everything that’s going on, going to a restaurant is out of the picture.
That’s why I made this version! You don’t even need a hibachi grill or a wok – although those would be pretty sweet if you did have them!
All you need is a large nonstick pan, some chicken and some Asian pantry staples, and 20 minutes.
I’m not lying when I say it’s easy! The sauce is made in no time at all and the chicken takes about 15-18 minutes from start to finish. And if you’d like to pair them with Hibachi Noodles, I’ve got that recipe, too!
Ingredients – what you need for the chicken
- Salted Butter
- Sesame Oil
- Garlic Cloves
- Soy Sauce
- Brown Sugar
- Lemon Juice
- Salt and Pepper
How to make hibachi chicken
Once you make hibachi chicken at home, you’ll be so surprised at how easy and delicious it is!
To begin, all you need to do is chop up some chicken into bite size pieces. I recommend using breasts but if your family likes dark meat, definitely throw some thighs in there, too!
Once the chicken is chopped up, heavily season it with salt and pepper.
Next, heat up a wok or nonstick pan over medium-high heat. Once it’s hot, throw in 1 tbsp butter and 1 tbsp sesame oil in and let it come to a bubble.
Immediately add the salt and pepper chicken and space it out so it can evenly cook. Flip the pieces once they start to brown.
Next add minced garlic, soy sauce, 1 tbsp butter, brown sugar, and the remaining 1 tbsp sesame oil to the pan and stir.
Let the mixture simmer and bubble until it’s coating the chicken. It should be thick and absorbed into the chicken.
Now finish by squeezing the juice from half a lemon over the chicken. Taste and season with more salt and pepper if needed.
What you need for the yum yum sauce
- Mayonnaise (I recommend using Japanese Kewpie Mayo!)
- Sesame oil
- Garlic Powder
- White Sugar
How to make yum yum sauce
Making Yum Yum Sauce is surprisingly easy as well!
All you need to do is to stir together mayonnaise, sesame oil, sriracha, garlic powder and white sugar.
When it comes to mayo, you can use any mayo you have. However, if you want to make it the most delicious way possible, I recommend making it with Kewpie’s Japanese Mayo. It’s seriously the best mayo for this sauce because it’s made with only egg yolks so it’s super rich and delicious. Totally not sponsored — just obsessed!
I recommend making the Yum Yum sauce first so that it can infuse and become more flavorful as the chicken is cooking!
How to make it with another protein
Making hibachi chicken with another type of protien is totally doable.
Since my sister-in-law is a vegetarian, I made this with tofu and it was insanely delicious.
All you need to do is to cut a block of extra firm tofu into bite size pieces then press it to remove the excess water.
Next, salt and pepper the tofu and toss it with about a tbps of cornstarch.
After that, simply replace the tofu for the chicken in the recipe and it will turn out exactly the same!
If you’re looking to use pork or shrimp or another meat, the same goes for it, too!
Start by salt and peppering the protein of your choice. Then follow the directions as-is. The results will be the same!
What to serve it with
If you’re making this hibachi chicken, then you must make these Hibachi Noodles that go with it!
When it comes to other Asian recipes – I’ve got plenty! For appetizers, try these Vietnamese Spring Rolls or this Chicken Laab – which is basically a minced Thai Chicken Salad that’s perfect for lettuce wraps.
I also recommend these Sticky Asian Ribs that are made in the Instant Pot or these Foot Long Asian Slaw Dogs that are one of my favorite recipes in the whole world!
Save this recipe for later
Want to save this recipe for a rainy day? No problem! I created these pretty little pinterest-ready images so you could do that!
And if you don’t already, feel free to follow me on Pinterest for daily inspiration in and out of the kitchen!
Hibachi Chicken with Yum Yum Sauce
for the yum yum sauce
- 1/2 cup mayo (I recommend Kewpie Mayo!)
- 1 tbsp sesame oil
- 2 tbsp sriracha
- 1/2 tsp garlic powder
- 1.5 tsp white sugar
for the hibachi chicken
- 1.5-2 lbs boneless chicken breasts or thighs
- 2 tbsp salty butter divided
- 2 tbsp sesame oil divided
- 4 cloves garlic minced
- 1/4 cup soy sauce
- 1 tbsp brown sugar
- 1/2 lemon juiced
- salt and pepper
for the yum yum sauce
- Add all ingredients to a bowl and stir. Set aside until the chicken is prepared.
for the hibachi chicken
- Cut chicken into small, bite sized pieces and salt and pepper them.
- Heat a wok or large nonstick skillet over medium high heat. Once it’s hot add 1 tbsp butter and 1 tbsp sesame oil and let it start to bubble.
- Immediately add the salt and pepper chicken and space it out so that it can evenly cook. Once it starts to brown, carefully flip it over to brown the other side.
- Next, add garlic, soy sauce, 1 tbsp butter, brown sugar, and the remaining 1 tbsp sesame oil and stir.
- Turn the heat down to medium and let the mixture simmer and bubble until it’s thick and sticking to the chicken; about 3-5 minutes.
- Finish by squeezing the juice from half a lemon. Salt and pepper to taste if needed.