Add a Korean kick to roast chicken (and salad).Katrina MeyninkSo,this is not the normal way to roast a chook but the searing initial high heat gives a brilliant char to the gochujang-coated chicken,and the longer cook at a lower temperature makes for melt-in-your-mouth soft meat. You can pre-cook the chicken and pop it in the fridge until you are ready to assemble the salad. I find adding about half the chicken to the salad works well,and save the remainder for all manner of other meals.