⅓ cup rice vinegar
⅓ cup water
⅓ cup plus 2 tablespoons sugar
1 tablespoon rice wine
1 teaspoon low sodium soy sauce
1 tablespoon chili paste (2 teaspoons dried red chili flakes may be substituted)
1 ½ teaspoons finely minced garlic
1 teaspoon finely minced ginger
2 teaspoons cornstarch dissolved in 1 tablespoon water
2 drops red food coloring
Place all the ingredients except the cornstarch mixture and food coloring in a small saucepan and bring to a boil. Stir until the sugar dissolves. Add the cornstarch mixture and stir until thickened. Remove from heat and stir in the food coloring. Cool completely and store in an airtight container in the refrigerator.