Korean Kimchi Baked Chicken X Spiced Curry Chicken

Steps

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1. 1
   In a bowl, combine paprika, curry powder, turmeric, white pepper, black pepper and salt, then stir in olive oil to make the marinade.
   ▶ ≈6:33
2. 2
   Add the chicken thighs to the marinade and massage with your hands until evenly coated. Set aside.
   ▶ ≈7:16
3. 3
   Season another chicken thigh with salt and pepper on both sides, rubbing it in — this piece will be used for the baked kimchi dish.
   ▶ ≈7:41
4. 4
   In another bowl, mix kimchi, gochujang and sliced king oyster mushrooms, then stir in the cream to make the gratin sauce — it will turn a reddish-orange color.
   ▶ ≈8:05
5. 5
   Preheat the grill/oven to about 210°C. Place both the plain seasoned chicken and the spice-curry chicken on the grill, cover, and cook on the searing/grill setting for about 12–14 minutes, flipping halfway so the skin turns golden and crispy.
   ▶ ≈5:55
6. 6
   While the chicken cooks, prepare the salad: toss lettuce and tomato with salt, black pepper, olive oil and lemon juice.
   ▶ ≈11:00
7. 7
   Remove the cooked plain chicken thigh, slice it into pieces, place it in a baking dish, pour over the kimchi-cream sauce mixture, and top with shredded cheese.
   ▶ ≈13:28
8. 8
   Remove the spice-curry chicken and plate it together with the salad — the first dish is done.
   ▶ ≈14:18
9. 9
   Put the cheese-topped kimchi chicken back into the grill/oven, select the gratin mode, and bake until the cheese melts and browns — the Korean kimchi baked chicken is ready.
   ▶ ≈14:24