Chicken and Shrimp Hibachi with Yum Yum Sauce
Chicken and Shrimp Hibachi with Yum Yum Sauce is a medium Japanese recipe that serves 4. 520 calories per serving. Recipe by Happy's Kitchen on YouTube.
Prep: 21 min | Cook: 21 min | Total: 52 min
Cost: $9.42 total, $2.36 per serving
Ingredients
- 1/2 cup Mayonnaise (regular, full‑fat)
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Rice Vinegar
- 1 teaspoon Granulated Sugar
- 1/4 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1 teaspoon Tomato Paste (for a subtle tomato flavor; ketchup can be used instead)
- 1 tablespoon Water
- 2 tablespoons Soy Sauce (low‑sodium if preferred)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger Paste (or 1/2 tsp ground ginger)
- 1 tablespoon Brown Sugar
- 1 teaspoon Sesame Oil (toasted for flavor)
- 1 tablespoon Oyster Sauce
- 1 pound Chicken Breast (diced into 1‑inch cubes)
- 12 pieces Shrimp, peeled and deveined (large, about 0.5 lb total)
- 1 medium Yellow Onion (diced)
- 3 stalks Green Onions (Scallions) (whites and greens separated, whites used in sauce)
- 1/2 teaspoon Salt (for seasoning shrimp and chicken)
- 1/2 teaspoon Black Pepper (for seasoning shrimp and chicken)
Instructions
Prepare Yum Yum Sauce
In a mixing bowl combine mayonnaise, melted butter, rice vinegar, granulated sugar, black pepper, garlic powder, paprika, tomato paste, and water. Stir until smooth and creamy.
Time: PT5M
Store Yum Yum Sauce
Transfer the sauce to a clean squirt bottle or small jar. Refrigerate until ready to serve.
Time: PT2M
Make Hibachi Sauce
In a small bowl whisk together soy sauce, minced garlic, ginger paste, brown sugar, sesame oil, and oyster sauce until the sugar dissolves.
Time: PT5M
Prep Aromatics
Dice the yellow onion. Slice the green onions, keeping the white parts separate from the green tops.
Time: PT5M
Season Shrimp
Place the shrimp in a bowl, sprinkle with 1/2 tsp salt and 1/2 tsp black pepper, and toss to coat evenly.
Time: PT2M
Season Chicken
Season the diced chicken breast with 1/2 tsp salt and 1/2 tsp black pepper; toss to distribute.
Time: PT2M
Cook Chicken
Heat the skillet over medium‑high heat, add a drizzle of oil, then add the chicken. Cook, stirring occasionally, until browned on all sides (about 5‑6 minutes). Remove chicken and set aside.
Time: PT8M
Temperature: Medium‑high heat
Sauté Aromatics
In the same skillet add a little more oil if needed. Add the white parts of the green onions and sauté for 1 minute, then add the diced yellow onion and remaining green onion whites. Cook until translucent, about 2‑3 minutes.
Time: PT3M
Temperature: Medium‑high heat
Add Hibachi Sauce
Pour the prepared hibachi sauce over the aromatics. Stir and let it simmer for 1‑2 minutes to meld flavors.
Time: PT2M
Temperature: Medium heat
Return Chicken to Pan
Add the browned chicken back to the skillet, toss to coat with the sauce, and cook for another minute.
Time: PT2M
Temperature: Medium heat
Cook Shrimp
Add the seasoned shrimp to the skillet. Cook, stirring, for 3‑5 minutes until the shrimp turn pink and are no longer translucent.
Time: PT4M
Temperature: Medium heat
Finish and Serve
Transfer the chicken‑shrimp hibachi mixture to a serving plate. Drizzle or squirt the homemade yum yum sauce on top. Serve immediately with fried rice or noodles.
Time: PT2M
Nutrition Facts
- Calories
- 520
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains dairy, Contains shellfish, Contains soy, Contains gluten
Allergens: Eggs, Dairy, Shellfish, Soy, Gluten
Ingredient Substitutions
- Instead of Mayonnaise: Greek yogurt, aioli
- Instead of Unsalted Butter: margarine
- Instead of Rice Vinegar: apple cider vinegar
- Instead of Granulated Sugar: honey
- Instead of Black Pepper: white pepper
- Instead of Garlic Powder: fresh minced garlic (1/8 tsp)
- Instead of Paprika: smoked paprika
- Instead of Tomato Paste: ketchup
- Instead of Soy Sauce: tamari
- Instead of Garlic: garlic powder (1/4 tsp)
- Instead of Ginger Paste: fresh grated ginger
- Instead of Brown Sugar: honey
- Instead of Sesame Oil: neutral oil
- Instead of Oyster Sauce: soy sauce + a pinch of sugar
- Instead of Chicken Breast: boneless chicken thighs
- Instead of Shrimp, peeled and deveined: scallops
- Instead of Yellow Onion: white onion
- Instead of Green Onions (Scallions): chives
Equipment Needed
- Mixing Bowl
- Whisk
- Squirt Bottle (optional)
- Large Skillet or Wok
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Prepare Yum Yum Sauce
- Cook chicken until browned and set aside
- Add hibachi sauce and let it simmer
- Cook shrimp until just opaque
Chef Tips from the Video
- Use a very hot skillet to achieve a nice sear on the chicken.
- Add a splash of rice wine or mirin to the hibachi sauce for extra depth if desired.
- Keep the wok moving constantly to prevent burning the aromatics.
Troubleshooting
Chicken turns out dry.
Do not overcook; brown the chicken quickly over high heat and finish cooking in the sauce.
Shrimp become rubbery.
Cook shrimp only until they turn pink and opaque, about 3‑5 minutes; remove immediately.
Sauce is too thick.
Thin with a tablespoon of water or additional soy sauce while simmering.
Storage
Refrigerator: Yum yum sauce and hibachi sauce keep 3‑4 days in airtight containers; leftovers of the stir‑fry 2 days.
Freezer: Stir‑fry can be frozen for up to 1 month; thaw in refrigerator before reheating. Sauces freeze well for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Both yum yum sauce and hibachi sauce can be prepared up to 2 days ahead and stored in the fridge.
- Seasoned raw shrimp can be kept refrigerated for 30 minutes before cooking for better flavor.
- Reheat leftovers in a skillet over medium heat, adding a splash of water to restore moisture.
Frequently Asked Questions
What is the cultural significance and history of chicken and shrimp hibachi in Japanese‑American cuisine?
Hibachi style cooking originated in Japan as a tabletop grilling method, but in the United States it evolved into a fast, stir‑fry technique popularized by teppanyaki restaurants. Combining chicken, shrimp, and a savory sauce reflects the American love for mixed‑protein dishes and the Japanese emphasis on quick, high‑heat cooking.
What are the traditional regional variations of hibachi dishes in Japanese cuisine?
Traditional Japanese hibachi (or teppanyaki) often features beef, scallops, or vegetables with simple soy‑based sauces. In American adaptations, sweet and tangy sauces, mixed seafood, and chicken are common, creating a sweeter, more sauce‑heavy version like this recipe.
How is chicken and shrimp hibachi traditionally served in Japanese‑American restaurants?
It is usually served sizzling on a hot iron plate or skillet, accompanied by steamed rice or fried rice, and a side of dipping sauces such as yum yum or garlic mayo. The presentation often includes a garnish of sliced green onions and a drizzle of sauce.
What occasions or celebrations is chicken and shrimp hibachi traditionally associated with in American‑Japanese fusion cuisine?
It is a popular choice for family gatherings, birthday parties, and casual dinner nights because it can be prepared quickly and feeds a crowd. The dish’s bright colors and interactive cooking style make it festive for celebrations.
What other Japanese‑American dishes pair well with chicken and shrimp hibachi?
Serve it alongside easy fried rice, miso soup, a simple cucumber sunomono salad, or steamed edamame. A light miso‑based soup balances the richness of the yum yum sauce.
What makes chicken and shrimp hibachi with yum yum sauce special in Japanese‑American cuisine?
The combination of high‑heat seared protein with a creamy, slightly sweet yum yum sauce creates a contrast of textures and flavors that is uniquely American while still honoring Japanese cooking techniques.
How has chicken and shrimp hibachi evolved over time in the United States?
Originally a simple steak‑and‑seafood grill, the dish has incorporated sweeter sauces, pre‑made seasoning blends, and convenience ingredients like mayo‑based yum yum sauce, making it faster for home cooks while retaining the wok‑style flavor.
What are common misconceptions about chicken and shrimp hibachi?
Many think hibachi must be cooked on a traditional charcoal grill, but the essential element is the high‑heat iron surface. A hot skillet or wok works just as well for authentic flavor.
What are the most common mistakes to avoid when making chicken and shrimp hibachi at home?
Overcrowding the pan, overcooking the shrimp, and adding the sauce too early are typical errors. Cook proteins separately, keep the wok hot, and add the sauce only after the aromatics are softened.
Why does this chicken and shrimp hibachi recipe add the garlic and ginger sauce before returning the chicken to the pan?
Garlic and ginger release their flavors quickly and can burn if cooked with the chicken for too long. Adding the sauce after the chicken is browned ensures the aromatics stay fragrant without becoming bitter.
Can I make chicken and shrimp hibachi ahead of time and how should I store it?
Yes. Prepare the yum yum and hibachi sauces up to two days in advance and keep them refrigerated. Cooked chicken and shrimp can be stored in an airtight container in the fridge for up to two days; reheat gently in a skillet with a splash of water.
What does the YouTube channel Happy's Kitchen specialize in?
The YouTube channel Happy's Kitchen focuses on approachable Asian‑inspired home cooking, offering step‑by‑step videos for dishes like hibachi, fried rice, and noodle bowls, with an emphasis on quick, budget‑friendly meals.
How does the YouTube channel Happy's Kitchen's approach to Japanese‑American cooking differ from other cooking channels?
Happy's Kitchen blends clear, fast‑paced instruction with personal tips like using a squirt bottle for yum yum sauce, and often references budget-friendly grocery finds, making Japanese‑American recipes feel accessible to everyday home cooks.
Last updated: August 30, 2026
