Add the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sriracha sauce to a small saucepan. Stir thoroughly to ensure all ingredients are well blended.

In a separate small bowl, whisk together the cornstarch and water until fully dissolved and smooth.

Set the saucepan over medium heat and allow the mixture to come to a gentle simmer, stirring occasionally to avoid any sticking or burning.

Gradually pour in the cornstarch slurry while stirring continuously. Keep stirring until the sauce thickens to a smooth and glossy consistency.

Once the sauce has reached the desired thickness, remove it from the heat and let it cool slightly. It can be used immediately or stored in the refrigerator for later use.