Add the orange zest & juice, red pepper flakes, vinegar, soy sauce, wine, and sugars to a bowl. Stir to blend.
Add the cornstarch, and stir to make sure it is well blended and evenly distributed.
In a large saucepan, add the oil over a medium-high setting. Saute the garlic and ginger for 3 to 5 minutes, until fragrant.
Stir the liquid ingredients together again, and then pour it into the saucepan.
Lower the heat to medium-low, and stir constantly until the sauce thickens.
When it is thick enough to coat the back of a spoon, transfer to a bowl.
You can store it in the fridge, covered, for up to two weeks. In the freezer, you can keep it for 2 to 3 months.
When reheating, you may notice it has separated while frozen. Just stir gently as you reheat, and it will return to the desired consistency.