Take a small cooking pot and add ⅓ cup of sugar to it.

Sprinkle in ¼ tsp of salt and 1 tbsp of chili flakes.

Add 1 tbsp of chopped garlic and 1 tsp of chopped ginger to the mixture.

Pour in ⅓ cup of water and ⅓ cup of white vinegar into the cooking pot.

Add 1 tbsp of ketchup to the mix.

Turn on the heat and cook the sauce over medium-high heat.

Stir the mixture continuously with a spatula until everything dissolves.

Keep cooking until the sauce starts to simmer. You will see small bubbles rising up at this point.

In a measuring cup, combine 1 tbsp of cornstarch with 2 tbsp of water.

Using a spoon, mix the cornstarch slurry in the measuring cup until there are no lumps.

Reduce the heat to medium and gradually add the cornstarch slurry into the sauce, pouring in small amounts while stirring continuously.

Continue stirring until the sauce thickens up and becomes transparent. This process should take around 1 to 1.5 minutes.

Once thickened to your desired consistency, turn off the heat and transfer the sauce to a clean container.

Let the sauce cool completely and store it in the refrigerator for up to 1 month.