Add chicken bits to a large bowl. Add soy sauce and rice wine. Marinate for 30 minutes. Add in the egg and cornstarch, stir and blend until the chicken pieces are coated with a batter. Heat oil in a deep fryer for 375 degrees. Fry chicken in batches for 4-5 minutes or until golden brown a crispy. Drain on paper towels. Add a couple tablespoons of oil to your wok or frying pan. Add garlic and ginger and stir fry for 15 seconds. Add soy sauce, rice wine and sugar. Stir and bring to a boil. Coat chicken bits with the sauce, top with green onions and serve.