Chicken & Shrimp Hibachi AT Home! + Homemade Yum Yum Sauce
CHICKEN & SHRIMP HIBACHI AT HOME! + HOMEMADE YUM YUM SAUCE! 😋😋😋 is a medium Japanese-American recipe that serves 4. 600 calories per serving. Recipe by Hen and Lon Vlogs on YouTube.
Prep: 30 min | Cook: 22 min | Total: 1 hr 7 min
Cost: $11.56 total, $2.89 per serving
Ingredients
- 1 cup Mayonnaise (full‑fat, room temperature)
- 2 tablespoons Ketchup (regular tomato ketchup)
- 0.5 teaspoon Smoked Paprika (adds subtle smoky flavor)
- 1 tablespoon Unsalted Butter (melted for sauce)
- 1 teaspoon Sriracha (adjust to heat preference)
- 1 teaspoon Granulated Sugar (balances acidity)
- 1 stick Unsalted Butter (softened, for garlic butter)
- 2 teaspoons Garlic (minced)
- 1 tablespoon Fresh Parsley (chopped)
- 0.25 teaspoon Salt (for garlic butter)
- 0.125 teaspoon Black Pepper (freshly ground)
- 1 pound Chicken Breast (cut into bite‑size cubes)
- 12 pieces Large Shrimp (peeled and deveined)
- 3 tablespoons Soy Sauce (divided use)
- 1 tablespoon Teriyaki Sauce (store‑bought, low‑sodium)
- 2 cups Jasmine Rice (cooked, chilled overnight)
- 2 large Eggs (scrambled and mixed into rice)
- 2 tablespoons Sesame Oil (divided, strong flavor)
- 2 tablespoons Olive Oil (for sautéing vegetables)
- 1 medium Zucchini (sliced into half‑moons)
- 2 caps Portobello Mushrooms (sliced)
- 1 medium Yellow Onion (diced)
- 0.5 teaspoon Salt (for seasoning chicken and shrimp)
- 0.25 teaspoon Black Pepper (for seasoning chicken and shrimp)
- 2 tablespoons Additional Garlic Butter (for finishing proteins and rice)
Instructions
Make Yum Yum Sauce
In a mixing bowl whisk the mayonnaise until smooth, then stir in ketchup, smoked paprika, melted butter, sriracha, and sugar until the mixture is pale pink and uniform.
Time: PT10M
Chill Yum Yum Sauce
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.
Time: PT30M
Prepare Garlic Butter
Combine softened butter, minced garlic, chopped parsley, salt, and pepper in a small bowl; mix until evenly incorporated. Shape into a log, wrap in parchment, and refrigerate.
Time: PT5M
Cook and Chill Rice
Rinse 2 cups jasmine rice, cook according to package directions, then spread on a tray to cool and refrigerate for at least 1 hour (or overnight).
Time: PT20M
Temperature: 350°F
Prep Vegetables and Chicken
Slice zucchini, slice portobello mushrooms, dice yellow onion, and place in a bowl. Slice chicken breasts in half horizontally, then dice into bite‑size cubes. Season chicken with ½ tsp salt, ¼ tsp pepper.
Time: PT15M
Fry the Rice
Heat 1 tbsp olive oil and 1 tsp sesame oil in a large pan over medium‑high heat. Add the chilled rice, push to the side, scramble the two beaten eggs in the empty space, then stir everything together. Add 2 tbsp soy sauce and 1 tbsp garlic butter; fry 5‑7 minutes until rice is lightly browned.
Time: PT10M
Temperature: medium-high
Stir‑Fry Vegetables
In another hot pan add 1 tbsp olive oil and a splash of sesame oil. Toss the zucchini, mushrooms, and onion; sauté 4‑5 minutes until lightly charred but still crisp. Finish with a small knob of garlic butter.
Time: PT5M
Temperature: high
Cook Chicken and Shrimp
Add a little oil to the same pan used for vegetables. Add the diced chicken, season with a pinch of salt and pepper, and stir‑fry 3‑4 minutes. Push chicken to one side, add the shrimp, season, and cook 2‑3 minutes until pink. Drizzle 1 tbsp soy sauce and 1 tbsp teriyaki sauce over the proteins; toss to coat.
Time: PT7M
Temperature: high
Combine and Finish
Add the cooked vegetables and a generous drizzle of the chilled Yum Yum sauce over the fried rice. Toss gently to coat. Top the plate with the chicken‑shrimp mixture, extra garlic butter, and a final drizzle of Yum Yum sauce.
Time: PT3M
Plate and Serve
Divide the fried rice among four plates, arrange chicken and shrimp on top, and garnish with a sprinkle of chopped parsley if desired. Enjoy with extra Yum Yum sauce on the side.
Time: PT2M
Nutrition Facts
- Calories
- 600
- Protein
- 30g
- Carbohydrates
- 70g
- Fat
- 20g
- Fiber
- 4g
Dietary info: Contains gluten, Contains dairy, Contains shellfish
Allergens: Eggs, Dairy (butter), Soy, Shellfish (shrimp), Gluten (soy sauce, teriyaki)
Ingredient Substitutions
- Instead of Mayonnaise: Greek yogurt, sour cream
- Instead of Ketchup: Tomato paste diluted with water
- Instead of Smoked Paprika: regular paprika, chipotle powder
- Instead of Unsalted Butter: margarine, ghee
- Instead of Sriracha: hot sauce, chili garlic sauce
- Instead of Granulated Sugar: honey, maple syrup (use less)
- Instead of Unsalted Butter: margarine
- Instead of Garlic: garlic powder (1/2 tsp)
- Instead of Fresh Parsley: dried parsley (1 tsp)
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Chicken Breast: boneless skinless chicken thighs
- Instead of Large Shrimp: peeled scallops
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Teriyaki Sauce: homemade teriyaki glaze
- Instead of Jasmine Rice: basmati rice, brown rice
- Instead of Eggs: egg substitute
- Instead of Sesame Oil: toasted oil
- Instead of Olive Oil: vegetable oil
- Instead of Zucchini: yellow squash
- Instead of Portobello Mushrooms: button mushrooms
- Instead of Yellow Onion: white onion
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Additional Garlic Butter: regular butter
Equipment Needed
- Mixing Bowl
- Whisk
- Small Saucepan
- Large Frying Pan or Wok
- Cutting Board
- Chef Knife
- Measuring Spoons
- Spatula
- Rice Cooker or Pot
- Storage Container
Critical Steps — Do Not Skip
- Mix mayonnaise first to avoid lumps in Yum Yum sauce
- Use cold, day‑old rice for proper fried rice texture
- Do not over‑cook shrimp; it should turn opaque and firm
- Season chicken and shrimp lightly before high‑heat cooking
- Allow Yum Yum sauce to chill for at least 30 minutes for flavor development
Chef Tips from the Video
- Add a splash of rice vinegar to the fried rice for a subtle tang
- For extra smoky flavor, finish the vegetables with a quick spray of liquid smoke
- Use a high‑smoke‑point oil like grapeseed if you prefer a cleaner taste
Troubleshooting
Fried rice turns mushy
Make sure the rice is fully chilled and use day‑old rice; spread it on a tray to dry before frying.
Yum Yum sauce is lumpy
Whisk the mayo alone first, then gradually add the other liquids; use a hand blender for a smoother texture.
Shrimp become rubbery
Cook shrimp only 2‑3 minutes over high heat; remove as soon as they turn pink and opaque.
Storage
Refrigerator: Yum Yum sauce: up to 5 days; garlic butter: up to 1 week; cooked fried rice and proteins: up to 3 days
Freezer: Cooked chicken‑shrimp and fried rice freeze well for up to 2 months; thaw before reheating
Room temperature: Do not leave cooked rice or proteins at room temperature longer than 2 hours
Make-Ahead Tips
- Prepare Yum Yum sauce and garlic butter 1‑2 days ahead and keep refrigerated
- Cook and chill jasmine rice the night before for best fried rice results
- Pre‑dice chicken and store in an airtight container in the fridge
Frequently Asked Questions
What is the cultural significance and history of hibachi chicken and shrimp in Japanese‑American cuisine?
Hibachi style cooking originated in Japan as a tabletop grilling experience, but in the United States it evolved into the restaurant‑style “teppanyaki” where chefs flambé vegetables, rice, and proteins on a large iron griddle, often accompanied by a creamy pink Yum Yum sauce. It became popular in the 1990s as a family‑friendly, theatrical dining option, blending Japanese techniques with American flavor preferences.
What are the traditional regional variations of hibachi chicken and shrimp in Japanese‑American cuisine?
While classic American hibachi features chicken, shrimp, and steak with butter‑soy sauces, some West Coast versions incorporate teriyaki glaze, garlic butter, or even Korean gochujang for heat. In the Pacific Northwest, smoked paprika and sriracha are added to the Yum Yum sauce for a smoky‑spicy twist, similar to the version shown by Hen and Lon Vlogs.
How is authentic hibachi chicken and shrimp traditionally served in Japanese‑American steakhouse restaurants?
Traditionally the proteins are sliced thin, quickly seared on a hot iron griddle, brushed with garlic butter and soy‑based sauces, then placed atop a mound of fried rice mixed with vegetables. The dish is finished with a drizzle of pink Yum Yum sauce and often garnished with chopped scallions or parsley.
What occasions or celebrations is hibachi chicken and shrimp traditionally associated with in American dining culture?
Hibachi meals are popular for birthdays, family gatherings, and casual celebrations because the interactive cooking style creates a fun, communal atmosphere. Many restaurants offer hibachi platters for group dining, making it a go‑to choice for holidays like Thanksgiving or New Year’s Eve when families want a lively, shareable meal.
How does hibachi chicken and shrimp fit into the broader Japanese‑American cuisine tradition?
It exemplifies the fusion of Japanese grilling techniques with American flavor preferences—using butter, soy, and sweet sauces—while keeping the core elements of fresh seafood, lean protein, and rice. The dish showcases the adaptability of Japanese cooking to suit larger American portions and a more extroverted dining experience.
What are the authentic traditional ingredients for hibachi chicken and shrimp versus acceptable substitutes?
Traditional ingredients include chicken breast, large shrimp, soy sauce, butter, garlic, sesame oil, and a pink Yum Yum sauce made from mayo, ketchup, and sriracha. Acceptable substitutes are chicken thighs for juicier meat, tamari for gluten‑free soy, olive oil for butter (for a lighter taste), and Greek yogurt in place of mayo for a lower‑fat Yum Yum sauce.
What other Japanese‑American dishes pair well with hibachi chicken and shrimp?
Side dishes like miso soup, seaweed salad, steamed edamame, and a simple cucumber‑soy vinaigrette complement the rich hibachi flavors. For a complete meal, serve with a side of pickled ginger or a small sushi roll platter to balance the savory profile.
What makes hibachi chicken and shrimp special or unique in Japanese‑American cuisine?
The high‑heat, butter‑infused sear creates a caramelized, slightly smoky crust while keeping the interior juicy. Combined with the creamy, slightly sweet Yum Yum sauce, it delivers a contrast of textures and flavors that is both familiar and exciting to American palates.
What are the most common mistakes to avoid when making hibachi chicken and shrimp at home?
Common errors include using warm rice (which makes fried rice mushy), overcrowding the pan (which steams instead of sears), over‑cooking shrimp (resulting in rubbery texture), and not letting the Yum Yum sauce chill long enough, which prevents the flavors from melding fully.
Why does this hibachi chicken and shrimp recipe use both soy sauce and teriyaki sauce on the proteins?
Soy sauce provides salty umami and helps the butter caramelize, while teriyaki adds a subtle sweetness and glossy finish. Using both balances the savory and sweet elements, mimicking the layered flavor profile found in restaurant‑style hibachi dishes.
What does the YouTube channel Hen and Lon Vlogs specialize in?
Hen and Lon Vlogs focuses on approachable, home‑cooked versions of popular restaurant dishes, especially Asian‑inspired meals like hibachi, ramen, and sushi. The channel emphasizes step‑by‑step tutorials, viewer interaction, and practical tips for recreating restaurant flavors in a home kitchen.
Last updated: August 29, 2026
