How Do You Make Hibachi Chicken at Home?
When I'm ready to prepare dinner in front of me and I can enjoy the long performance, sometimes I just want food.
I know you can order Hibachi chicken in the regular restaurant area of the Japanese Steakhouse. But to be honest, sometimes I just want to be able to eat something delicious in my comfortable home.
From then on, I began to try all kinds of ingredients until I finally found a combination as delicious as when we were in the restaurant. The best part is that I don't have to worry about catching food flying in my mouth.
Using exactly the same ingredients, you can make Hibachi chicken or steak. It is important to cut the meat into small pieces so that it can be cooked but not dried easily.
If you have a large frying pan, you can make chicken and vegetables at the same time. But when I'm done at home, I usually cook the meat first, then the vegetables, and finally mix them.
I'll have rice, brown or steamed. And don't forget the pre made Yum - Yum sauce! However, if you want to try to do it yourself, please don't hesitate. Keep reading to see our homemade recipes!
The challenge of making Japanese Hibachi chicken at home
Some time ago, I was very focused on looking for an amazing Hibachi chicken recipe. I went through dozens of recipes, but found that nothing really satisfied me. After several experiments, I realized that what the Hibachi chef did was not the key to making the perfect Hibachi chicken at home. It doesn't sound very intelligent, but let me explain.
Overcrowding
Almost all chicken Hibachi recipes start with four chicken breasts. Of course, that's what they do at Hibachi restaurants, and sometimes they even prepare more. However, you must note that Hibachi grills are usually larger than the size of the fryer you may use at home. Overcrowding leads to a drop in temperature and a build-up of liquid at the bottom of the frying pan, so the meat does not properly brown and therefore lacks flavor.
Cook full breasts
See, Hibachi grill has hot, moderate and warm points, so the chef can switch between high and low temperature in a few seconds. This allows the chef to control the browning and cooking time of the meat, thus ensuring that the chicken and chips are finished at about the same time (rice, vegetables).
We are very limited at home. We will need to use two or three fryers at the same time to get similar control. It's almost impossible. In a frying pan, cooking a large chicken breast without any kind of liquid is tricky because when the thickest part is cooked, in most other areas, it becomes hard, rubbery, or even chalky.
Chicken cut too early
The last one is "not following the poorly designed recipe instructions for what to do," not "not what the Hibachi chef is doing.". One of my worst experiences preparing Hibachi chicken was following a recipe given by a famous recipe imitator.
The recipe says to take 4 pieces of chicken breast meat, cut it into small pieces, and then fry it in a frying pan. I finally got a bunch of white, tasteless rubber balls and collected one or two cups of juice at the bottom of the pot. No longer! No longer!
The solution of making perfect Japanese Hibachi chicken
The solution comes from my long favorite way to cook chicken breasts in a saucepan - cut them in half lengthwise and fry them on both sides for three minutes on medium high heat. It's always like a charm.
That's why. Because breasts are sliced and cooked faster, high heat helps the liquid evaporate quickly without drying or burning the meat. High temperature is easy to eliminate moisture, making browning possible. Because there is less meat on the pan and the cooking temperature is high, there is no need for overcrowding.
When the chicken starts to cook, I want to cover the pot with the lid part to steam out some steam, but there is a lot of steam in the pot, which helps to cook the chicken from the top.
This is a great way to get the perfect browning and greatly reduce cooking time. It only takes six minutes to cook chicken breasts in this way. Once this is done, the rest is easy. All you need to do is add the rest of the ingredients and mix them. It's that simple.
My method has another advantage: you don't have to use a lot of pots to cook chicken and rice or chicken and vegetables. You just need to cook the vegetables and / or rice first, put them aside (where they can be kept warm), and then prepare the chicken.
Also, because the meat is sliced, it's prepared so quickly that the food you put aside doesn't have a chance to cool down.
Other tips and tricks
I see some chefs add sesame to sesame chicken and sesame oil, but some don't I always do it because it adds a lot of flavor.
Some chefs may also add mushrooms to their cooking Because the liquid released by the mushroom will interfere with the browning process,
I like to cook separately It's easier on a larger grill, but it's almost impossible on a 12 inch tray In addition, the cooking method of mushrooms is different from that of chicken, so it is impractical to cook them in the same pot at the same time.
If you like, Teriyaki sauce can be a great addition to Hibachi chicken. I see some chefs adding it In this recipe, one or two spoons is enough. If you do, you may want to skip oil that discolors the sauce.
This chicken recipe goes well with Hibachi rice Remember to make rice first so that you can prepare the chicken.
