For the orange sweet chili sauce:

• Combine the rice vinegar, sugar, orange zest, orange juice, garlic, ¼ cup water, and red pepper flakes in a small pot. Bring to a boil, then reduce to a simmer, stirring until the sugar dissolves. Let it simmer for about 6 minutes.

• In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water to make a slurry. Add the slurry to the simmering mixture, whisking to combine. Continue to simmer for an additional 4 minutes, or until the sauce thickens and becomes shiny.

• Remove from heat and transfer to a small bowl or jar to cool completely. Store in an airtight container in the fridge for up to 1 month.

For the Crab Rangoons:

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

• Place a teaspoon of filling in the center of each wonton wrapper. Brush the edges with water, fold the wrapper into a triangle, and press to seal, squeezing out any air. Repeat with the remaining filling and wrappers.

• Place the sealed wontons on a flour-dusted baking sheet. Freeze the Rangoons for 15 minutes to prevent the filling from leaking when frying.

• Heat vegetable oil to 350°F (180ºC) in a large cast-iron skillet, ensuring there’s about 2 inches of oil. Fry the Rangoons in batches, about 2 minutes per batch, until golden brown on all sides.

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

Serve:

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