Hibachi Grill Table | Solutions for Making Perfect Hibachi Chicken

The solution comes from my long-time favorite method of cooking chicken breasts on a skillet—slicing chicken breasts in half lengthwise and frying them over medium-high heat for three minutes.

It's always a charm.

Another thing to get an authentic Japanese flavor, one of the best ways is to use Negi onions, as I mentioned in this post.

Here's why: The high heat helps the liquid evaporate quickly so the chicken can be crispy without being overcooked, and since the breast is thinly sliced, it cooks faster. High heat easily eliminates moisture and makes browning possible.

With less meat on the hibachi grill table and a high cooking temperature, overcrowding isn't a concern.

Once the chicken is cooking, I like to partially cover the pot with the lid so that some steam comes out, but there is also plenty of steam in the pot to help cook the chicken from the top.

This is a great way to gther, and serve. It's that simple.

My method has an added advantage: you don't have to deal with a ton of pans just to cook chicken and rice or chicken and veggies.

You just cook the veggies and/or rice first, set aside (where it can be kept warm) and prepare the chicken.

Because the meat is thinly sliced, it cooks quickly, so the food you set aside doesn't have a chance to cool.

et that perfect browning and drastically cut down on cooking time. It only takes six minutes to do so. Once this part is done, the rest is easy. You just add the remaining ingredients, mix them toge