Create a slurry by combining the 2 tablespoons cornstarch and 2 tablespoons water in a small bowl and whisking until cornstarch is fully dissolved. Set aside.
Combine 1/2 cup water, soy sauce, rice vinegar, sesame oil, brown sugar, honey, ground ginger and garlic powder in a saucepan over medium-high heat. Bring to a boil.
Add the slurry to the saucepan and return to a boil, whisking often. Reduce heat to medium-low and simmer for 5 minutes or until desired thickness has been reached. Remove from heat and let cool.
Notes
Replace rice vinegar with apple cider vinegar, if desired.
Replace ground ginger with fresh grated ginger (equal amounts) for a stronger ginger flavor.
Make this sauce gluten free by using GF soy sauce!
Use low sodium soy sauce for a less salty end result.
If the sauce is too sweet, add ginger and garlic until sweetness dissipates.
Once the cornstarch slurry is added, the sauce will get thick quickly so keep a close eye and remove from the heat once the desired consistency is reached.