Hibachi Chicken Recipe

Make the marinade

In a bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, and sesame oil until sugar dissolves. If mixture seems too strong, add 2 tablespoons water to loosen. Reserve 3 tablespoons of this sauce for finishing and 1/4 cup for basting during cooking; place the rest in a zip-top bag for marinating the chicken.

Prepare and marinate

Trim excess fat from chicken thighs and cut into 1 1/2-inch pieces or leave whole for slices. Season lightly with 3/4 tsp kosher salt and 1/2 tsp black pepper. Place chicken into the zip-top bag with marinade, press out air, seal, and refrigerate for 20–30 minutes (up to 2 hours). Remove chicken from refrigerator 10 minutes before cooking to come closer to room temperature.

Cook the chicken

Heat a large heavy skillet or flat-top griddle over medium-high heat until very hot (slick a few drops of water—should sizzle and evaporate). Add 1 tablespoon vegetable oil and 1 tablespoon butter, swirl to coat. Drain excess marinade from chicken and reserve for basting. Add chicken in a single layer without crowding (work in batches if needed). Cook undisturbed 3–4 minutes until well browned on one side. Flip and continue cooking 2–4 minutes until internal temperature reaches 165°F (74°C). During the last minute, baste with 2–3 tablespoons of reserved marinade and add 1 tablespoon butter to the pan to glaze. Remove cooked chicken to a warm plate and tent with foil.

Prepare vegetables

While chicken marinates, cut onion into 1/2-inch wedges, slice zucchini into 1/4-inch half-moons, remove stems from shiitake and halve if large. Slice green onions on the diagonal into 1-inch pieces and rinse bean sprouts; pat vegetables dry.

Cook vegetables hibachi-style

Wipe the skillet if it accumulated burnt bits, then return to medium-high heat. Add remaining 1 tablespoon vegetable oil and 1 tablespoon butter. Add onion and shiitake mushrooms first; cook 2–3 minutes, stirring occasionally, until edges begin to brown. Add zucchini and cook 2 minutes more. Push vegetables to the side, add bean sprouts in the center, sprinkle with a pinch of salt, and toss 1 minute until warmed but crisp. Mix everything together and drizzle 1–2 tablespoons of the reserved sauce over vegetables; toss to coat and let glaze for 30 seconds. Transfer vegetables to serving platter.

Finish and garnish

Return chicken to the skillet briefly with the remaining 3 tablespoons sauce and toss to coat and warm through (20–30 seconds). Transfer chicken to the serving platter with vegetables. Sprinkle toasted sesame seeds and sliced green onions over top. Serve with lemon wedges for squeezing over the chicken and steamed white rice on the side.

Serve the hibachi chicken immediately with 1 cup steamed white rice per serving and lemon wedges on the side. Optionally offer extra soy-based sauce for dipping.