Crush the ginger, garlic, and chillies in a mortar to make a paste and combine with the other marinade ingredients.
Coat the chicken in the paste and refrigerate for several hours or overnight.
Preheat the oven to 225°C.
Heat the vegetable oil in a roasting pan in the oven for 15 minutes.
Season the breadcrumbs with salt, pepper, and cumin.
Dredge each chicken piece in the breadcrumbs, then dip in beaten egg, and coat again in crumbs.
Place chicken on the baking sheet and bake at 225°C for 20 minutes.
Reduce the heat to 200°C, turn the chicken, and bake for 15 to 25 minutes until cooked through.
Serve the chicken on a dish with lemon wedges.