Bottled versions of this sauce can be found on most grocers’ shelves. With just a few ingredients you most likely have on hand, you can create a tastier homemade version.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes about 1½ cups (375 ml)
1 cup (250 ml) orange juice
½ cup (125 ml) rice vinegar
¼ cup (50 g) sugar
3 teaspoons garlic chili paste, or more, to taste
½ teaspoon finely grated fresh ginger
1 teaspoon potato starch, dissolved in 1 teaspoon water
¼ teaspoon salt

Heat the orange juice, rice vinegar and sugar in a medium saucepan over moderately high heat. Stir until the sugar dissolves and the mixture begins to boil.
Adjust the temperature so that the mixture stays at a low boil. Add the garlic chili paste and the ginger. Stir well.
Whisk in the potato starch mixture and allow to boil for 5 minutes, or until the sauce no longer appears cloudy.
Remove from heat and stir in the salt. The sauce will thicken as it cools.
Serve sauce warm or at room temperature. Refrigerate tightly covered if not using immediately.