Ingredients

The following ingredients have 10 Servings
  • 1 and 1/2 tablespoons cornstarch
  • 1 and 1/4 cups water (divided)
  • 1/2 cup granulated sugar
  • 2 teaspoons minced garlic
  • 2 teaspoons red pepper flakes (add less for less spicy sauce)
  • 1/4 cup rice vinegar (or regular white vinegar, apple cider vinegar)
  • 1/2 teaspoon salt
  • 1 tablespoon tomato ketchup
  • 2 teaspoons sambal oelek (or red chili paste or Sriracha)
  • 1 tablespoon fish sauce (skip or replace with soy sauce for vegan)

Instruction

  • Stir together cornstarch with 1/4 cup water to make a slurry. Set aside.
  • Add white sugar, garlic, red pepper flakes, 1 cup water, rice vinegar, salt, ketchup, sambal oelek, and fish sauce to a saucepan and stir to combine.
  • Heat on medium heat until the mixture comes to a boil. Stir frequently while cooking.
  • Add the cornstarch slurry and mix well.
  • Cook for 2-3 minutes until the sauce thickens, stirring continuously.
  • Remove the pan from heat and let the sauce cool down. Transfer to a clean glass jar and refrigerate for up to 2 weeks.
  • Stir nicely and warm it in a microwave or a pan over the stovetop to room temperature before serving.