In a bowl, combine chicken, soy sauce and Chinese cooking wine. Marinate in the refrigerator for about 20 to 30 minutes. Drain chicken, discarding liquid.
In a bowl, combine egg whites and cornstarch. Whisk together until well-blended and frothy. Add chicken and mix to fully coat.
In a thick-bottomed, deep pan over medium heat, heat about 2 to 3 inches deep of oil. Add chicken pieces one at time to prevent from lumping together. Deep-fry for about 5 to 6 minutes or until golden. With a slotted spoon, remove from heat and drain on paper towels. Cook chicken in batches, DO NOT OVERCROWD pan.
In a saucepan, combine honey garlic sauce ingredients: honey, soy sauce, lime juice, garlic, Sriracha sauce, and salt and pepper to taste. Whisk together until well-blended. In a skillet over medium heat, heat mixture until bubbly. Add chicken and gently toss until coated with sauce. Remove from heat and garnish with chopped green onions, if desired. Serve hot.