Hibachi Chicken with Yum Yum Sauce and Garlic Butter Mushrooms

Steps

1. Step 1

   Make the yum yum sauce: in a small bowl, whisk together the mayonnaise, ketchup, paprika, rice vinegar, sugar and garlic powder. Whisk in the water 1 tablespoon at a time until it is pourable, like thin ranch dressing. Refrigerate until serving.

   5 min

   • 3/4 cup mayonnaise
   • 1 tbsp ketchup
   • 1 tsp smoked or sweet paprika
   • 1 tsp rice vinegar
   • 1 tsp granulated sugar
   • 1/4 tsp garlic powder
   • 1–2 tbsp water
2. Step 2

   Make the garlic butter: in another small bowl, mash the softened butter with the minced garlic, lemon juice and black pepper using a fork until combined. Set aside.

   3 min

   • 4 tbsp unsalted butter
   • 3 cloves garlic
   • 1 tsp lemon juice
   • 1/4 tsp black pepper
3. Step 3

   Pat the chicken cubes very dry with paper towels and season all over with the salt. Dry chicken is what lets it brown instead of steam.

   3 min

   • 1 1/2 lb boneless skinless chicken thighs
   • 1/2 tsp salt
4. Step 4

   Heat 1 tablespoon of the oil in a large cast-iron or other heavy skillet over high heat until it shimmers and you see a wisp of smoke. Add half the chicken in a single layer and let it sit undisturbed for 3 minutes, until deeply browned, then stir and cook 2 minutes more, until just cooked through. Move to a plate and repeat with the remaining chicken, adding a little more oil if the pan looks dry.

   12 min

   • 1 1/2 lb boneless skinless chicken thighs
   • 1 tbsp neutral oil, such as canola or avocado
5. Step 5

   Lower the heat to medium-high and add the remaining 1 tablespoon oil, the mushrooms and the onion. Cook, stirring every minute or so, until the mushrooms are browned and the onion is crisp-tender with some charred edges, 5 to 6 minutes.

   6 min

   • 1 tbsp neutral oil, such as canola or avocado
   • 8 oz cremini or white mushrooms
   • 1 large yellow onion
6. Step 6

   Return the chicken and any juices to the pan. Add the soy sauce and mirin and toss for 1 minute, scraping up the browned bits. Turn off the heat, add the garlic butter and toss until it melts into a glossy sauce that coats everything. Taste and add a little more salt if needed.

   2 min

   • 4 tbsp unsalted butter
   • 1 1/2 lb boneless skinless chicken thighs
   • 3 tbsp soy sauce
   • 2 tbsp mirin
7. Step 7

   Scatter the scallions and sesame seeds over the top. Serve hot, with the yum yum sauce drizzled over or in small bowls alongside for dipping.

   • 3/4 cup mayonnaise
   • 2 scallions
   • 1 tsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026