Before heating the frying pan, place the chicken skin side down into the pan. Pan-fry on low heat until nicely browned, without moving them around.
When the skin side has browned, flip over and pan-fry while wiping away rendered oil.
When both sides have browned, temporarily remove from the pan. Cut into bite-sized pieces and then return to the pan. Add the sugar and sukiyaki sauce, turn on the heat, and simmer to blend the flavors.
Once it's shiny, it's done.
Story Behind this Recipe
Honestly, I never used to enjoy chicken skins, so when I bought chicken breasts and boiled or made nuggets, I always removed and threw away the skins. But I kept thinking how wasteful that was so I came up with this recipe. Now I love crispy, crunchy chicken skins.
The only point is to frequently wipe any oil rendered from the skins while pan-frying them. This will make them crispy. By the way, the pictures show 1 serving.