I made this sauce for the first time with my Heavenly Coconut Chicken recipe and really loved it. It came from WOOBSIEE at Allrecipes.com.
1/2 cup water
1/2 cup rice vinegar
1/2 cup sugar
1 tsp fresh ginger root, minced
1 tsp minced garlic
1-2 tsp hot chile pepper, minced (I used chili garlic sauce found in the Asian food section)
1 tsp ketchup
2 tsp corn starch
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Transfer to a bowl, cover and refrigerate until needed.
Great with coconut chicken or shrimp, spring rolls, chicken strips, etc.