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Season the chicken strips on both sides with the salt and pepper, then place them in a plastic bag with a ⅓ cup cornstarch. Seal and toss until the chicken is well coated, then shake off any excess.
Warm oil in a large nonstick skillet over medium-high heat. Once shimmering, add the chicken (cooking in batches if necessary to not overcrowd the pan and adding more oil, as necessary.) Brown chicken strips until golden and cooked through, about 5 minutes per side.
While the chicken is cooking, make the sauce. Place the soy sauce, honey, brown sugar, sriracha, ginger, garlic, and 1 teaspoon cornstarch in a small saucepan. Whisk together and bring to a bubble over medium heat until thickened.
Transfer all the cooked chicken back to the skillet and pour sauce over the top. Simmer for a couple more minutes until the chicken is coated and sticky.