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To make the sauce combine the rice wine, 2 tablespoons water, sesame oil, soy sauce, sugar, white vinegar, and orange zest.
Dissolve 1 tablespoon cornstarch in the remaining 1 tablespoon of water and set aside.
To a large pan add 1 tablespoon vegetable oil and ground chicken.
Cook until a good crust forms before breaking apart, then finish cooking by breaking it apart with a spatula and cooking for an additional 2-3 minutes.
Once the chicken is cooked add the ginger, garlic, and crushed red pepper and cook for about 10 seconds.
Add the orange sauce and bring to boil.
Add the cornstarch mixture to the pan and cook for just a few seconds, stirring until it thickens.