Here's Cooking Light's advice:
As the article points out, rice vinegar is on the sweet side, without the harshness of regular vinegar. I use it for some dressings (such as cole slaw). It won't be the same, but I would guess that you could use a small quantity of regular vinegar and make an acceptable dish, as orange chicken is fairly sweet.
I made this a few days ago in the Instant Pot (with thighs), and it was quite good. The recipe calls for rice wine or white wine (no vinegar). I used rice vinegar instead and the optional Sriracha and tomato sauce to offset the sugar (and I went light on the sugar as well).