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I admit, not every meal I cook is from scratch. I’d say maybe 99% of them are home-cooked. But for that other 1% I’m a sucker for something pre-cooked, and often it’s pre-cooked chicken fingers (I use Tyson’s Crispy Chicken Strips, actually). I can’t help it. I like them. To make myself feel better about eating them I make my own sauce for dipping. This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.
A little sweetness and a little fruitiness. Chili Sauce for chicken fingers is also perfect for dipping nuggets. Oh, that reminds me, check out my homemade chicken nuggets! It’s also fantastic for shrimp, boiled or deep fried. You can use thawed frozen mango and canned pineapple instead of fresh, making this sauce easy to make any time of the year.
These little sauce dipping cups are great for serving this sauce. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.
Also try my copycat of Chick-fil-A’s chicken finger dipping sauce or my firecracker dipping sauce.
This recipe is based on a recipe from Ask Chef Dennis.
Chili Sauce for Chicken Fingers
Ingredients
- 1 cup sweet chili sauce
- ½ cup mango chopped
- ½ cup pineapple chopped
Instructions
- Place all ingredients into a blender or food processor and blend until smooth.
- Serve cold or at room temperature.
Nutrition
Nutritional values are approximate.
