Lee Kum Kee Hoisin Sauce (1/4 cup)
Distilled White Vinegar (1/4 cup)
Granulated Sugar (1/4 cup)
Water (1/4 cup)
in a saucepan and bring it to boil over medium-low heat.
Marmite® (1/4 tsp)
Onion Powder (1/4 tsp)
Garlic Powder (1/4 tsp)
Ground Ginger (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Sesame Oil (1/4 tsp)
in the saucepan.
Ladle out 1/4 cup of sauce to a small bowl, add in the
Corn Starch (1 Tbsp)
and mix well.
When the sauce starts to boil, add the cornstarch mixture back into the pan, cook for 5 minutes or until thickened. Keep stirring while cooking.
Transfer the sauce into a small bowl, set aside and let it cool down. And serve with chicken nuggets.