1. In a small sauce pot add honey, red pepper flakes, rice vinegar, garlic, and ¾ cup water; whisk well to combine. Heat over medium high, bringing to a quick bowl while whisking. Boil for 1 minute, whisking constantly.

2. In a small bowl combine cornstarch and 2 TBS water.

3. Lower heat, pour cornstarch mixture into the pot; whisk to combine. Bring back to a boil, stirring while sauce thickens. Cook about 1 minute, or until thick- it will be quick. Remove from heat and set aside to cool.

4. Place in an airtight container, such as a small mason jar. Refrigerate and store for up to 2 months.