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1.
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Cut the boneless chicken leg meat into 1-inch chunks.
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If some skin separates from the meat, discard it; leave any skin that clings naturally.
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Halve, core and deseed the bell pepper, then cut it into 1-inch squares.
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2.
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Thread two pieces of meat on to a skewer followed by a piece of bell pepper.
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If you are preparing bamboo skewers, Japanese-style, push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer.
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If you are using long metal skewers, you can thread their entire length, leaving each end empty.
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Thread all the meat in this way, using as many skewers as required.
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Cover with plastic wrap and refrigerate until needed.
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3.
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Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil.
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Lower the heat and heat gently until the sugar has dissolved.
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4.
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Preheat an indoor broiler or an outdoor charcoal grill.
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Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked.
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Brush with the sauce and grill briefly on both sides until the meat is almost done.
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Brush with the sauce a second time and grill for another 30 seconds on each side.
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Serve hot.
