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Start by adding the sugar, salt, rice wine vinegar, and water to a sauce pan. Bring to a simmer, and cook until the sugar dissolves, about 5 minutes or so. Remove from the heat, add the chili sauce, and let cool.
Once cooled, add the cucumbers and red onion to a serving bowl. Pour the sauce over the vegetables, and gently stir. Let this sit for about 30 minutes, or overnight.
When you are ready to serve, feel free to sprinkle with roasted peanuts and fresh herbs such as mint, or cilantro, however without these, this salad stands tall.