To make the orange sauce, in a small bowl combine the rice wine, 2 Tbls water, sesame oil, soy sauce, sugar, white vinegar, and orange zest. Set aside until ready to use.
To make the cornstarch mixture, dissolve 1 Tbls cornstarch in the remaining 1 Tbls of water and set aside.
To a large pan heated over medium-high, add 1 Tbls 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 another minute.
Add the orange sauce to the chicken and bring to boil.
Add the cornstarch mixture to the pan and cook for just a few minutes more, stirring until it thickens. Serve over rice, if desired.