3 lb. chicken boneless and skinless breasts
1/4 c. dark soy sauce
4 tsp. cornstarch
2 tsp. rice wine
2 tsp. sugar
1 tsp. salt
1/2 lb. fresh spinach leaves, stemmed
2 c. peanut oil
3 tbsp. finely chopped peeled fresh ginger
1 1/2 tbsp. finely chopped garlic
1/2 lb. red bell peppers, cut into 2-inch squares
6 green onions, cut into 2 1/2-inch pieces
1 tsp. freshly ground pepper
2 tsp. oriental sesame oil

Cut thigh meat into 1-inch pieces. Place in shallow dish. Mix soy sauce, corn starch, rice wine, sugar and salt in small bowl. Stir marinade into chicken. Cover and let stand 30 minutes at room temperature.

Rinse spinach. Spin in salad spinner or pat with kitchen towels until completely dry. Heat peanut oil in wok or deep fryer to 375 degrees. Add 1 handful spinach leaves (oil will sputter) and cook until oil stops sputtering and leaves are deep green and crisp, about 3 minutes. Transfer to paper towels using wok skimmer or slotted spoon; drain. Repeat frying with remaining spinach leaves in batches, allowing oil to return to 375 degrees between each batch.

Pour off all but 2 tablespoons oil from wok. heat oil in wok over high heat just until smoking. Add ginger and garlic and stir-fry until aromatic, about 30 seconds. Add chicken with marinade and stir-fry 5 minutes. Add bell peppers, then green onions and ground pepper and stir-fry until chicken is cooked through, about 2 minutes. Mix in sesame oil. Transfer chicken to platter. Surround with deep-fried spinach leaves. Serve immediately.