Hibachi Chicken Recipe

Make the sauce

Mince the garlic and grate the ginger. In a small saucepan combine soy sauce, mirin, sake, granulated sugar, minced garlic and grated ginger. Bring to a gentle simmer over medium heat, stirring so sugar dissolves. Simmer for 3–4 minutes to marry flavors.

Make a cornstarch slurry by whisking 1 teaspoon cornstarch with 1 tablespoon water until smooth. Stir the slurry into the simmering sauce and cook 30–60 seconds until slightly thickened. Remove from heat, add 1 teaspoon sesame oil, and set aside to cool. Reserve about 3/4 cup of this sauce for cooking and serve any remaining as a finishing sauce.

Prep the chicken

Pat the chicken thighs dry with paper towels and trim excess fat. If pieces are large, cut each thigh into 1"–1½" bite-sized strips or chunks so they cook quickly and evenly. Season lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, rubbing it into the meat.

Cook the chicken

Heat a large skillet or flat-top griddle over medium-high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat. Add chicken in a single layer, leaving space between pieces (cook in batches if necessary). Let chicken sear undisturbed 2–3 minutes to develop color, then flip and sear the other side 2–3 minutes until internal temperature reaches 165°F (74°C) and juices run clear.

When chicken is nearly cooked, pour about 1/2 cup of the reserved sauce over the chicken, stirring and tossing to coat and let it bubble for 30–60 seconds to glaze the pieces. Remove from heat and transfer chicken to a serving platter.

Prep vegetables

While chicken cooks, cut zucchini into 1/4" half-moons, slice onion into 1/4" rings or crescents, and cut carrot on a diagonal into thin slices so they cook quickly. Mince 1 clove garlic for the vegetables.

Cook vegetables

In a separate large skillet or on the same griddle (after removing chicken), add 2 tablespoons butter and let it melt over medium-high heat. Add the carrot first and cook 1–2 minutes, then add onion and zucchini. Sear vegetables, stirring or tossing, until crisp-tender, about 3–4 minutes total. Add minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper, and cook 30–60 seconds more. If desired, add 2–3 tablespoons of the reserved sauce to glaze the vegetables, toss to coat, then remove from heat.

Arrange chicken and vegetables on a platter. Spoon any remaining warm sauce over the chicken. Sprinkle with toasted sesame seeds and thinly sliced green onions. Serve immediately with lemon wedges on the side and steamed rice if desired.