Marinate the Chicken:
Cut the chicken into 8 pieces.
Clean and pat dry chicken pieces.
Add all marinade ingredients in a food processor.
Blend until smooth and well combined.
Add chicken to the marinade, mix well until chicken is well coated.
Set aside in the fridge and marinade overnight or a minimum of 4 hours.
Making the Sambal Terasi:
Heat a medium sized pan with oil enough to cover the bottom.
Fry onion, garlic, belacan and chillies together till fragrant. Set aside.
Fry ikan bilis till golden and crispy. Set aside on paper towels
Fry tomatoes till skin can be removed easily. Set aside.
Using a pestle and mortar, combine all the fried ingredients together till mushy and well combined.
Add in lime juice, salt, sugar and chopped coriander leaves.
Adjust and season to liking.
Preparing Seasoned Flour and Salted Egg:
In a bowl, add all dry seasoned flour ingredients together and mix well.
Mash salted egg yolks finely with a fork in a separate bowl, then add to the dried ingredients.
Cooking the Chicken:
Prepare a deep frying pan for chicken.
Heat peanut oil in the pan to a temperature of 180°C over low heat.
Take pieces of chicken from the coconut milk marinade and coat well with the seasoned flour.
Fry on medium heat for at least 7 minutes of each side,
Drain excess oil on paper towels.
Serve chicken with sambal terasi.
Tip: Double the cooking time for dark meat of chicken like thigh and drum.