Combine the base

• Add the brown sugar, soy sauce, rice vinegar and ginger powder to a saucepan.
• Stir to dissolve the sugar.

Make the slurry

• Whisk the cornstarch with the water in a small bowl until smooth.

Bring to a boil

• Heat the saucepan over medium heat and bring to a boil.
• Add the garlic and the cornstarch slurry.

Thicken the sauce

• Stir until the sauce thickens, about 30 seconds.
• Turn off the heat.

Finish

• Stir in the sesame seeds and serve.