Pressure cook the chicken (can be prepared one day before):
Mix the ingredients you have grind with coconut sugar, kecap manis, spices, and 1 tsp of salt. Stir to mix everything. Rub this paste all over the chicken
Place the chicken pieces inside the inner pot of instant pot. Pour 1/4 cup of water inside the pot. It may seem like a little water, but that's enough. Place the herbs in
Cover the lid of the instant pot. Turn the steam release valve to seal. Press "pressure cooker" and make sure it's on "hi pressure". Set the timer to 10 minutes. When the timer is up, release the steam immediately. Uncover the lid. Carefully remove the chicken from the inner pot and set aside to let them cool down completely before broiling the chicken
Strain the cooking juice from the inner pot. You can either save the juice for other use as stock or discard. You will get some solid. Keep the solid!
Broil the chicken:
Mix the solid you kept from cooking the chicken and mix with the basting ingredients. Set aside
If you prepare the day before, get the chicken out from the refrigerator 30 minutes before broiling
Generously brush the chicken with the basting sauce. Place the chicken pieces, skin side up, on a baking sheet lined with aluminum foil
Turn on the broiler in your oven to low. Set the oven rack about 5-8 inches from the broiler. Place the baking sheet inside the oven and let the chicken broil until it has nice golden brown and slightly char. Do not walk away during this process. Kecap manis may get burned easily. If the chicken get brown too quickly, you may need to move the rack lower
Once you are happy with the color of the chicken, remove from the oven. Ready to serve
Notes
You may use a whole chicken and cut them into pieces or mixture of pre-cut bone-in skin-on chicken thighs, drumsticks, or wings