In a saucepan, add corn starch, rice vinegar, honey, sugar, water, chili garlic sauce, soy sauce, lemon juice, ginger, and salt.
Whisk until all the ingredients combined together.
Over medium heat, bring the mixture to a boil. And turn to low heat.
Cook till reaches the mixture turns glazy and thickens to flowing consistency.
Store in an airtight container to use later.
Notes
Storing Ideas:
Refrigerate. Store this Asian zing sauce in an air-tight storage container for up to 4 days in the refrigerator.
Freezer. Place the leftover sauce in a freezer-safe airtight container for up to three months. Let the sauce thaw in the refrigerator overnight before serving.