Ingredients:

1 cup low sodium soy sauce
1 1/4 cup packed brown sugar
1/2 teaspoon minced garlic
1 tablespoon rice wine vinegar or rice vinegar
2 teaspoon Sriracha sauce
1/2 teaspoon grated ginger
1/2 teaspoon sesame oil
1 teaspoon Sambel Oelek chili paste *see notes
3 1/2 tablespoons lukewarm water
3 tablespoons cornstarch

Directions:

1. In a medium size sauce pan on medium high heat whisk soy sauce, brown sugar, garlic, rice wine vinegar, Sriracha, ginger, sesame oil, Sambel Oelek chili paste and black pepper. Once mixture comes to a boil reduce heat to simmer.

2. In a small cup, make a cornstarch slurry by stirring the 3 1/2 tablespoons of lukewarm water and cornstarch together, until the cornstarch is completely liquid in texture. Slowly pour the cornstarch slurry over the soy mixture stirring constantly. Caution: mixture will foam and expand. Important to keep the mixture at a slow boil. If not, slightly increase heat a little at a time. Then stir slowly for 4 to 5 minutes until mixture starts to thicken and slowly drips off the spoon. Remove pan from heat to a wire rack to cool.

*Notes: You can find Sambal Oelek chili paste in most grocery stores near the Sriracha sauce area (or you can substitute 1/2 teaspoon red pepper flakes and an additional 1/2 teaspoon Sriracha sauce). A one pint Mason jar works perfect to store the BBQ sauce. Mixture will thicken after refrigeration, if it becomes too thick, slightly reheat and stir in 1 to 2 tablespoons of lukewarm water.