Batter for Frying - Oriental Recipe

I've been looking for a good Chicken Fingers batter and found this on: http://www.recipes-4u.co.uk/asian/Batter-For-Frying---Oriental.html. Cook time is NOT passive so I didn't enter any specific time.

• Ready In: 20 mins
• Yields: 1 lb meat/poultry/fish

Ingredients

• BATTER

• 2  eggs, beaten
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon garlic powder or 1⁄2 teaspoon fresh garlic, finely minced
• 1⁄2 cup all-purpose flour
• 1⁄4 cup cornstarch
• 1⁄2 cup milk

• MARINADE

• 1  tablespoon honey
• 1  teaspoon lemon juice
• 2  tablespoons sherry wine
• 1  teaspoon  fresh gingerroot, put thru garlic press

Directions

1. Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter.
2. Mix honey, lemon juice, sherry and ginger together and marinate shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x 2"), or thin-sliced pork for at least 15 minutes.
3. Fry dipped pieces in peanut oil until light brown.
4. OPTION:
5. Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown. Even crunchier, and great as appetizers for a party that you can prepare ahead and still serve HOT at the last minute! It makes enough batter for 1 lb. of Shrimp, Lobster Meat, Chicken or Pork.