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.
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter.
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.
Fry dipped pieces in peanut oil until light brown.
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.