Instructions

• Heat the vegetable oil in a saucepan over medium heat. You gotta get it nice and warm but not smoking.
• Add minced ginger and garlic to the pan. Sauté ‘em for about 2 minutes until you smell that amazing aroma. It’s when you know the base is ready.
• Mix cornstarch with water until smooth in a small bowl. This helps the sauce thicken just right without any clumps.
• Pour the cornstarch mix into your pan. Stir quick so it blends without sticking or lumps forming.
• Stir in chili flakes, white vinegar, honey, soy sauce, and tomato paste. Mix it all good and you’re set for that deep flavor punch.
• Bring the sauce to a simmer. You sense it bubbling gently as flavors start to marry. Keep stirring to avoid burning.
• Let it cook 5 to 7 minutes until thickened. The glossy sauce will cling to your spoon just right. You’ll know when it’s ready by that tender pull texture you want.
• Remove from heat and let cool a bit. The sauce thickens more as it chills, so don’t rush into dipping your food too soon.