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In a medium saucepan, whisk together 100 g granulated sugar, 60 ml white wine vinegar (or rice vinegar), 60 ml tomato ketchup, 1 tbsp light soy sauce and 120 ml water.
Place the pan over medium heat and bring to a gentle simmer, stirring occasionally until the sugar has dissolved (about 2–3 minutes).
In a small bowl, mix 1 tbsp cornflour with 2 tbsp cold water until smooth.
Gradually pour the cornflour mixture into the simmering sauce, whisking continuously.
Continue to whisk as the sauce comes back to the boil and thickens, about 1–2 minutes, until it coats the back of a spoon.
Remove the pan from the heat and leave the sauce to cool until it’s thick and glossy.
Use straight away or store in an airtight container in the fridge for up to one week.