Chili Sauce ☆ For Deep-fried Dishes

Chili Sauce ☆ For Deep-fried Dishes

This spicy and sour sauce goes really well with deep-fried dishes. Try it with fried fish, fried shrimp, onion rings, and cream croquettes. Also great as a dipping sauce for gyoza.

Ingredients: 4 servings

Cherry tomatoes (or regular tomatoes)
7-8 (or 1-1.5)
Chili sauce
1 tablespoon
White wine (or cooking sake)
50 ml


1. Chop up the tomato into pieces. Finer the better, but it could also be rough.
2. Put the chopped tomato and the rest of the ingredients into a pan. Heat and reduce over medium heat until it's your desired thickness. Done!
3. I strained the sauce in the photo after reducing, but it's good without straining too. I strained it for a better texture since I served it with cream croquettes. Please adapt according to your main dish.

Story Behind this Recipe

One time I ate some cream croquettes at a restaurant, and they were served with chili sauce. The spicy and sour sauce was so amazing with the thick cream that I was inspired to make this at home. It goes really well with fish fries, fried shrimp, and onion rings.