In a medium saucepan, heat oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Stir in chicken broth, brown sugar, soy sauce, vinegar, and chili paste. Bring to a boil over high heat.
Stir the water and cornstarch together then stir into the boiling sauce. Cook until thickened, about 2 minutes.
Remove from heat and serve over freshly cooked chicken.
Make ahead tip
Refrigerate - Allow to cool for 1 hour then transfer to an airtight container and refrigerate for up to 5 days. Reheat and toss with chicken.
Freeze – Prepare the sauce without adding the cornstarch slurry. Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months.
When you are ready to use the sauce, thaw it in the refrigerator overnight. Bring to a boil in a saucepan and add the cornstarch slurry. Use right away.
Video
Notes
Make this sauce vegetarian by replacing the chicken broth with vegetable broth. Use tofu in place of chicken.Makes about 2 cups.