Why Searing Whole Cutlets First Is the Secret to Better-Than-Benihana Hibachi Chicken

Jason Farmer reveals the biggest mistake home cooks make with hibachi chicken — cutting the meat too small before searing — and walks through the restaurant-style cutlet method that delivers a proper sear every time. The recipe covers knife technique, mushroom prep, garlic butter finishing, and resting the meat before dicing, all without any special equipment.