Chop the chicken, leeks and chilli peppers then mix everything together. Add the egg, sesame oil, miso and panko to the mixture.
Once you have formed a dough, roll into small balls and fry them in a frying pan with the sunflower oil over a medium heat.
Briefly fry the negi in a frying pan over a medium heat until tender.
Alternately thread slices of negi and the tsukune on to a skewer. Serve the skewers with the Teriyaki sauce and decorate with a chopped chilli pepper on top.