Updated: Jul 13
Prep time: 5 minutes
Cook time: 15
-1/2 cup vinegar (rice or apple)
-3/4 cup water
-1/2 cup sugar
-2 tbsp garlic, minced
-1 tbsp soy sauce
-1/2 tsp cayenne pepper
-2 1/2 tbsp sambal oelek or chili paste
-3 tsp cornstarch
-2 tbsp water
Add sugar, cayenne, garlic, soy sauce, salt, vinegar, and water to a sauce pan and let simmer in medium low heat for about 3-4 minutes, stirring occasionally until the sugar dissolves completely and the mixture reduces slightly.
Add the chili paste and mix. Let simmer again for 2-3 minutes more.
Mix together cornstarch and 2 tbsp of water in a small bowl until no lumps exist and stir in the cornstarch slurry into the sauce, mixing constantly till the sauce comes to a boil. Reduce the heat and simmer for 3-4 minutes until the sauce is thick, translucent and shiny. Turn off the stove and let the sauce cook before serving with you chicken nuggets or refrigerate for up to 3-4 weeks. Enjoy!