Cut chicken breasts into cubes.

Marinate chicken in soya sauce and cooking wine.

Season with pepper and refrigerate for 15 to 30 minutes.

In a saucepan, mix sugar with 1 tablespoon of water.

Cook over high heat, stirring until sugar is dissolved.

Continue to cook, without stirring, until a deep amber caramel forms.

Remove from heat.

Slowly and carefully stir in 2 tablespoons of water.

Set caramel aside.

Heat oil for deep frying to 350 F in a wok or saucepan.

Fry spinach leaves in small batches to avoid overcrowding.

Cook until crisp and translucent, still green, without browning.

Remove spinach with tongs and drain on paper towels.

Season spinach lightly with salt and pepper.

Heat 1 tablespoon vegetable oil in a frying pan or wok over medium-high heat until smoking.

Add the marinated chicken to the pan; do not overcrowd.

Immediately pour the caramel over the chicken.

Cook undisturbed for 2 minutes, until the chicken is browned.

Turn chicken and cook for another 2 minutes, or until cooked through and sauce is thickened.

Arrange spinach on top of rice.

Pile chicken in the center.

Garnish with sesame seeds and serve immediately.