1. Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil.

2. Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.

Tips

Cook's Notes:

Use a pot that allows room for the bubbling sauce, as it will burn skin in a pan that's too small when it bubbles and you're stirring.

Unlike the majority or American restaurants that I've been in, this is truly a sweet and sour flavor and is golden in color, as opposed to red.