Peking Sauce

4 tbsp tomato ketchup

3 tbsp brown sauce

2 tbsp golden syrup

1 tbsp Worcestershire sauce

1 tbsp rice wine vinegar

5 tbsp water

1 tsp cornstarch

Combine everything in a sauce pan except the water and cornstarch. Cook on low until sugar dissolves. Make a cornstarch slurry and whisk in the sauce to thicken.