Ingredients

• 1 1/4 cup white sugar 
• 1 cup water 
• 3/4 cup rice wine vinegar 
• 1 Tablespoon red chili flake 
• 1 red jalapeno, seeded and minced (substitute with cayenne, fresno, or serrano if desired) 
• 1 Tablespoon garlic, minced 
• 1 Tablespoon fresh ginger, grated 
• 1 Tablespoon soy sauce 
• 2 Tablespoons cornstarch 
• 4 Tablespoons cold water

Instructions

In a medium saucepan, add garlic, ginger, fresno chiles or japalpenos, red chili flake, soy sauce, vinegar, sugar, and 1 cup of water. Stir to combine, and bring to a boil then reduce to a simmer. 

Let simmer for 8 to 10 minutes to let the flavors come together. While waiting, add cold water to the cornstarch and stir with a fork until the cornstarch dissolves to make a slurry.

After the 8 to 10 minutes, slowly drizzle in the cornstarch slurry while gently whisking to incorporate. 

Allow the sauce to simmer for about 2 more minutes, allowing the starch to thicken. Remove from heat.

Cool to room temperature and serve.