![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602239984644.jpg)
Introduction
Advance your poultry skills with this playlist – an exploration of culinary technique and ingredients spanning five different cuisines and eight different dishes.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602239996532.jpg)
Pressure-fried Korean fried chicken
Learn top tips and techniques on how to brine, coat, batter and fry Korean chicken for perfectly crisp results.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2029186904/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240010498.jpg)
Green Thai chicken curry
Learn the recipe for this Green Thai Chicken Curry – a rich base of green curry pastes and coconut milk, flavoured with herbs and sauces, and a few unique Thai ingredients.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_820358815/columnctrl_parsys_1/video/image.img.jpg/1602240025632.jpg)
Stir-fried chicken with holy basil
Thai chef, Saiphin Moore, makes stir-fried chicken with holy basil – a classic Thai dish. Learn the recipe, as well as Rosa’s cafe’s signature stir-fry sauce.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240044371.jpg)
Mexican chicken tacos with chipotle toreados guacamole
Combine your chipotle toreados, deep-fried skin and sous vide chicken to create a refined take on chicken tacos.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1445561028/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240057533.jpg)
Assembling & plating the chicken chipotle tacos
Be guided through the techniques and final assembly for the perfect Taco plating.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_622216658/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240074325.jpg)
Tandoor chicken (Part One)
Explore the myriad of marinades and colourful spices involved in making Tandoor chicken.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_281372019/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240086863.jpg)
Tandoor chicken (Part Two)
Watch part-two as this classic dish is slipped onto skewers and finished in a traditional clay oven.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_642631526/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240099298.jpg)
Tikka Chicken Masala (Part One)
Learn about the spices and yoghurts that encase this iconic dish as well as the restaurant’s personal garam masala blend for bold flavours.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1660479602/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240112370.jpg)
Tikka Chicken Masala (Part Two)
Chef Bagh Sigh reveals the final spices and ingredients involved in creating aromatic seasonings and sauces.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1542406514/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240126032.jpg)
Sous Vide & Pan-Fried Duck with Berry Jus
Learn the ingredients for this duck dish using a zesty curing solution with a sous-vide technique!
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_935401465/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240255950.jpg)
Sous Vide & Pan-Fried Duck with Berry Jus (Part One)
Learn to sear and caramelise duck before creating a berry coulis and reduced duck stock.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1710986465/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240268836.jpg)
Sous Vide & Pan-Fried Duck with Berry Jus (Part Two)
Compliment your duck with edamame beans and exotic mushrooms before pairing sweet elements and floral garnishes.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1220689855/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240196637.jpg)
Buttermilk fried chicken - Ingredients
Elevate the basic classic - Buttermilk fried chicken. Learn the ingredients from spices to sweet honey glazes.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_347442018/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240207922.jpg)
Buttermilk fried chicken (Part One)
Begin by coating your chicken in egg wash, flour and breadcrumbs before learning a classic slaw recipe to accompany your dish.
![](/chef-training-academy/academy/chef-course/poultry-mains/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1395324213/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1602240222721.jpg)
Buttermilk fried chicken (Part Two)
Deep-fry, drizzle and sprinkle your way through Part 2, taking the chips and chicken through the preparation process for crisp, seasoned results before plating.