A spicy, tangy, and savory Chinese-inspired sauce perfect for dipping, stir-fries, or glazing meats and vegetables.

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In a small bowl, mix cornstarch and water to create a slurry. Set aside.
In a saucepan over medium heat, combine soy sauce, rice vinegar, hoisin sauce, sesame oil, brown sugar, garlic, ginger, crushed red pepper flakes, and chili garlic sauce.
Add 1/4 cup water and bring the mixture to a simmer, stirring frequently.
Stir in the cornstarch slurry and cook for another 2–3 minutes until the sauce thickens.
Remove from heat and let it cool slightly before serving or storing.

Adjust spice level by adding more or less red pepper flakes or chili garlic sauce.
Store in an airtight container in the fridge for up to 1 week.
Use as a dipping sauce, stir-fry sauce, or glaze for meats and vegetables.