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Sauté the aromatics. Heat the oil in a medium saucepan over medium heat. Once hot, add the minced garlic, ginger, and chili. Sauté for 1-2 minutes or until fragrant.
Add the liquid ingredients. Next, add the water, white vinegar, sweet chili sauce, sugar, and salt. Bring to a boil and let simmer for 3-5 minutes.
Make the cornstarch slurry. In the meantime, in a small bowl, dilute the cornstarch in two tablespoons of water.
Thicken the sauce. Slowly add the cornstarch slurry to the saucepan as you whisk. Keep heating for another minute, whisking constantly, until the sauce has slightly thickened.
Let it cool. Transfer the sauce to a bowl and allow it to cool for at least 1 hour before serving!
You can keep this sweet and sour sauce in the fridge for up to 1 week. I don’t recommend freezing it, though. Since it contains cornstarch, the consistency of the sauce would be altered.