Add the rice vinegar, sugar, orange zest, orange juice, garlic, ¼ cup (60g) of water and red pepper flakes to a small pot. Bring to a boil then reduce to a simmer, stirring until the sugar dissolves. Simmer until the mixture reduces slightly, about 6 minutes.

In a small bowl whisk together the cornstarch and 1 tablespoon (15g) of cold water. Add the slurry to the sugar mixture, whisking to combine. Continue to simmer the mixture until the sauce becomes thick and shiny, about an additional 4 minutes. Remove to a small bowl or jar and let cool completely.

Use or store covered and refrigerated in an airtight container for up to 1 month.

In a medium mixing bowl, add the cream cheese, crab meat, green onion, soy sauce and garlic powder. Stir to combine.

Working one wonton wrapper at a time, add a teaspoon of the crab filling to the center of the wonton.

Brush the edges of the wonton with water. Fold by bringing together two opposite corners of the wontons and pressing to seal. Repeat with the other two corners, squeezing out any air as you seal the wrapper.

Add the sealed wontons to a baking sheet dusted with flour, repeating with the remaining filling and wrappers. Freeze the crab Rangoons for 15 minutes before cooking (this will keep the filling from leaking as much when frying).

Add enough oil to reach 2-inches (5cm) up the side of a large cast iron skillet. Heat oil to 350ºF (180ºC). Once oil is hot, working in batches, add a few of the Rangoons and fry until golden brown on all sides, about 2 minutes.

Remove to a paper towel-lined plate to drain. Repeat with the remaining wontons.

Let cool for about 5 minutes then serve the crab Rangoons hot with the sweet chili sauce for dipping.