Mix the Pollo Fino with the ingredients of the marinade, cover and leave in the refrigerator overnight.

Peel the carrots and garlic cloves (see photo). Cut the garlic into small cubes, carrots into sticks. Drain the bamboo and put the Princess beans on the table. Mix the stock with soy sauce dark and sambal oelek, as well as sugar. Heat a wok or pan, fry the garlic cubes together with the carrot sticks and bamboo strips in rapeseed oil over high heat. Add the beans, shortly afterwards deglaze with the stock mixture, set with cornstarch that was previously dissolved in water. Keep the sauce warm until the chicken is done.

Temper wok or deep fryer to 180 degrees. Fry the Pollo Fino in it until crispy for about 5-7 minutes, depending on the thickness of the pieces of meat. Cut the meat into pieces and serve with the sauce.

Of course, rice goes very well with it, which is cooked according to the package instructions.