• Whisk together the cornstarch and cold water until well combined then set aside.
  1 tablespoon cornstarch, 2 tablespoons cold water
• In a small saucepan, whisk together the water, sugar, rice vinegar, sambal oelek, soy sauce, garlic, and ginger.
  ½ cup granulated sugar, ⅓ cup rice vinegar, ½ to 2 tablespoons sambal oelek, 1 tablespoon soy sauce, 2 cloves garlic, 1 teaspoon fresh ginger
• Bring to a gentle boil over medium heat, then reduce to a simmer for 3–4 minutes, stirring often, until the sugar is fully dissolved.
• Whisk the cornstarch slurry again, then slowly whisk it into the simmering sauce.
• Simmer 30–60 seconds until glossy and thick enough to coat a spoon. Remove from heat and let it cool for 5–10 minutes to finish thickening.

How to Store Leftovers

• Store leftovers in the fridge for 1-2 weeks.