In a saucepan combine the brown sugar, tamari, water, chili paste, rice wine vinegar, sesame oil, black pepper, ginger and garlic. Heat on high and bring to a boil.

Meanwhile, combine the cornstarch and water until smooth.

When the sauce is at a boil, whisk in the cornstarch slurry and reduce the heat to simmer until thick.

Once thick, let cool slightly before pouring into a clean jar. You could also add immediately to any stir-fry, or let it completely cool and brush on grilled chicken, shrimp skewers or salmon in the last few minutes of cooking.

Store in an airtight container for two to three weeks.