Whisk rice wine vinegar and cornstarch together to make a slurry. Place into a medium sauce pan. Add oyster sauce, sugar, orange juice, soy sauce, hoisin sauce, paprika, and food coloring. Whisk together. Place over medium heat, whisking occasionally. Once mixture begins to bubble, reduce to medium-low and continue to cook for 5 more minutes. Remove from heat and add orange zest. Let cool while we make the chicken.