I know you crave that mouth-watering, bite-sized chicken; carefully seasoned and sauteed till golden brown. Covered in yum yum sauce and drizzled with lemon. No need to fear! You don’t have to dip into your pockets to buy it; you can make it in just 20 minutes right at home!
What is this dish
Hibachi chicken is a popular dish in both Japan and the world alike because of its savory taste. It is sauteed chicken breast coated in soy sauce and butter with other variations that are just as good. One such variation is hibachi shrimp.
- Hibachi means a fire bowl and refers to Japanese Teppanyaki.
- Hibachi or Teppanyaki is a style of cooking, not just the name of the dish.
- This style of cooking came out post-world war II (used for quick, portable meals).
- People usually order hibachi chicken rice on fried rice day (Sept 20).
Hibachi chicken originated as a grilling technique that surfaced during post-world war II in japan and evolved. You cook this meal typically on a small, portable flat-top grill. Its popularity continues to grow in western nations such as America.
What occasions are they served?
This dish is best for dinner or lunch, which makes it perfect for business lunch meetings. After all, food is one of the key players in breaking the ice for negotiations. Furthermore, it can also be a dinner favorite for the family.
What is it best served with
Eating this with fried rice and yum yum sauce is a regular occurrence. However, there is the option of putting it with stir-fried noodles along with a cold drink. I also find that pairing it with french fries is also very delectable.
The science behind butter
We use salted butter in recipes where not much control is necessary for the salt in the food. It gives flavor and texture to the dish. The specification of the type of butter and how to use it is key to good food.
Method of baking
For the chicken:
Dice the chicken, season with salt and pepper, then set aside. Set a frying pan over medium-high heat then, add 1 tbsp of butter and 1 tbsp of sesame oil, allowing it to melt and heat up until it’s bubbly.
Place the chicken pieces into the hot oil mixture and cook evenly until golden on each side. Stir the remaining ingredients (except the juice of the lemon) into the chicken. Allow it to simmer until it thickens and adheres to the chicken. Squeeze the lemon juice over the cooked chicken. Mix all the sauce ingredients to make the yum yum sauce.
For the sauce:
Combine all the sauce ingredients in a bowl and stir.
Set aside and serve with chicken.
Why you should make this
This dish will be a game-changer compared to your mundane Monday lunch/dinner. Making this dish is an affordable way to experience Japanese culture without having to leave the comfort of your home. It also limits the amount of spending you would have to do.
List of key terms
- Wok- This is a type of frying pan with a bowl shape; its first use came from Chinese cooking.
- Bite-sized- This refers to any food that’s cut into pieces, small enough to fit into your mouth whole.
Questions & answers
Q) Do I have to add the lemon, or can I leave it out?
A) Yes, add the lemon! Because of its acidity, the lemon can cut back the greasiness and heaviness of the chicken.
Q) How can I store this away safely?
A) Once the chicken has cooled, you can wrap it in plastic wrap and store it in your fridge for up to two days. (keep it away from raw meat)
If you’re looking for food that costs little to nothing to make, using what is available in your fridge. Something traditional that you can always advise friends and family to try. Well, try making this dish; it will open the doors to a whole new culture.
For The Chicken
- 1 1/2- 2 chicken breasts or thighs (boneless)
- Salt and pepper (to taste)
- 2 tbsp sesame oil (in 1/2)
- 2 tbsp salty butter (in 1/2)
- 1 tbsp brown sugar
- 1/4 cup soy sauce
- 4 cloves minced garlic
- 1/2 lemon (juiced)
For the sauce
- 2 tbsp Sriracha
- 1/2 garlic powder
- 1 tbsp sesame oil
- 1 1/2 tsp white sugar
- 1/2 cup mayo
For the chicken
- Dice the chicken into small pieces, then season with salt and pepper. Put aside.
- Turn flame to medium-high heat and set a frying pan or wok over it. Adding 1 tbsp of butter and 1 tbsp of sesame oil once hot and stir until it becomes bubbly.
- Add the chicken to the pan with enough space between them, allowing them to cook evenly, flipping bite-sized pieces once they start to turn a brown color.
- Mix in the remaining butter, remaining sesame oil, brown sugar, garlic, and soy sauce, then stir.
- Reduce the flame to medium and let it bubble for 3 mins till the mixture is thick and sticking to the chicken.
- Finally, squeeze half a lemon over the meat (remove any seeds)
For the sauce
- Combine all the sauce ingredients in a bowl and stir.
- Set aside and serve with chicken.