Mix baking soda, salt, ginger, eggs, parsley, mustard, paprika, oregano, cumin, basil, and pepper in a large bowl.
Boil water with garlic, onion, stock cube, and chicken pieces for 40 minutes.
Coat chicken pieces in spice mixture and refrigerate for 5 hours.
Coat chicken pieces in flour, salt, and pepper mixture.
Fry chicken in oil for 3 minutes per side or bake in oven at 180°C for 40 minutes, turning occasionally.
Serve hot with a fresh vegetable salad.
