In a small sauce pot whisk together honey, red pepper flakes, rice vinegar, 1 tablespoon ketchup, garlic, and ¾ cup water.

Bring to a boil over medium high, and boil for 1 minute, whisking constantly.

In a small bowl combine cornstarch and 2 tablespoons water.

Reduce heat and pour cornstarch mixture into the pot and whisk to combine. Return mixture to a boil, stirring until sauce thickens. 

Remove from heat. Stir in remaining tablespoon of ketchup and set aside to cool.

Place in an airtight container and refrigerate. Can be stored in refrigerator for up to 2 months.