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Hibachi Chicken Marinade

Quick Hibachi Chicken Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-size chunks
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp toasted sesame oil
  • 1/4 tsp black pepper
  • Pinch of red pepper flakes (optional)
  • 1 tbsp vegetable oil

Method
 

  1. Whisk together the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger, sesame oil, black pepper, and optional chili flakes until the sugar dissolves.
  2. Add the chicken and toss to coat. Let marinate at room temperature for 15 minutes, or refrigerate up to 2 hours. Drain off excess liquid.
  3. Heat the vegetable oil in a large skillet over high heat. Working in batches, sear the chicken in a single layer for 2 to 3 minutes per side, until deeply browned and cooked through.
  4. Transfer to a platter, garnish with toasted sesame seeds and sliced green onions, and serve immediately.

Notes

Pat the chicken dry before searing for the best char. Marinate at least 15 minutes; up to 2 hours in the fridge yields deeper flavor. For a spicier finish, add extra chili flakes to the marinade.