Combine liquids & sugar. In a small saucepan, mix water, sugar, and rice vinegar. Heat over medium heat until sugar dissolves.
Add flavor. Stir in garlic and chili flakes, letting them simmer gently for 2–3 minutes to infuse the sauce.
Thicken the sauce. Stir in the cornstarch slurry slowly, cooking for another 1–2 minutes until the sauce thickens slightly and becomes glossy.
Taste & adjust. Add a pinch of salt or extra chili flakes if needed. Balance sweet, sour, and spicy to your liking.
Cool & store. Let it cool slightly, then transfer to a jar or bottle. Keep refrigerated for up to 2 weeks.
Serve & enjoy. Perfect with spring rolls, fried chicken, grilled shrimp, or drizzled over noodles.
