12 delicious chili sauces for fried chicken, the spiciness will make you addicted

For most Indonesians, chili sauce is not only an accompaniment to food, but is a mandatory menu item at meals. Chili sauce can indeed add flavor to food.

In fact, it is so popular that there are various types of chili sauce in Indonesia. Like the very popular one, namely chili paste. This chili sauce is suitable to be enjoyed with almost all side dishes, especially fried chicken. The savory fried chicken combined with the spicy chili sauce is guaranteed to make your meal even more delicious.

Nah, You can also try serving chili sauce to accompany your own fried chicken menu, you know! Here are 12 chili sauces for dipping fried chicken that will make you addicted.

1. Sambal Colo Colo

Ingredients:

Red cayenne pepper – 8 pieces

Green cayenne pepper – 7 pieces

Shallots – 5 cloves

Green tomatoes – 2 pcs

Salt – 1/2 tsp

Granulated sugar – 1/4 tsp

Lime juice – 1 tbsp

Water – 50 ml

How to make:

1. Thinly slice red cayenne pepper, green cayenne pepper and red onion. Cut the green tomatoes into small cubes.
2. Mix well the red cayenne pepper, green cayenne pepper, red onion, green tomatoes, salt and sugar.
3. Add lime juice and water, mix well, serve.

Tips

Let the chili sit for 15 minutes before serving, so the flavors mix well.

2. Shrimp paste

Ingredients:

Curly red chilies – 150 grams

Red cayenne pepper – 75 grams

Large red chilies – 3 pieces

Brown sugar – to taste

Shrimp paste, grilled – to taste

Red tomato – 1 piece

Shallots – 10 cloves

Garlic – 3 cloves

Salt to taste

Cooking oil – 100 ml

How to make:

1. Stir in curly red chilies, red cayenne peppers, large red chilies, tomatoes, shallots and garlic until wilted. Lift and drain.
2. Blend the chili ingredients, add salt and brown sugar to taste.
3. Saute again until it changes color more deeply. Serve.

Tips

1. Choose good and fresh shrimp paste for tastier results.
2. Before the shrimp paste is used, it should be burned first so that the taste and aroma become stronger.
3. Brown sugar can be replaced with regular granulated sugar.

3. Embe chili sauce

Ingredients:

Cayenne pepper – 20 pieces

Curly red chilies – 2 pieces

Shallots – 10 pieces

Garlic – 3 cloves

Shrimp paste – 1 tsp

Lime – 1 piece

Salt to taste

Sugar – to taste

How to make:

1. Thinly slice the shallots, garlic and chilies. Set aside.
2. Fry the shallots and whites separately until brown. Lift and drain.
3. Saute the chilies until wilted, add the shrimp paste, stir until the shrimp paste is crushed.
4. Add salt and sugar to taste, stir well.
5. Mix the fried chilies and their oil with the fried shallots and white onions.
6. Add lime juice, stir well.

4. Pecak Sambal

Ingredients:

Red cayenne pepper – 20 pieces

Green cayenne pepper – 15 pieces

Tomato – 1 piece

Shallots – 8 pieces

Salt to taste

Sugar – to taste

Frying oil – enough

How to make:

1. Cut the tomatoes into small cubes, set aside.
2. Coarsely chop the green chilies, red chilies and 1/2 of the shallots.
3. Add the tomato slices, season with salt and sugar to taste, stir well.
4. Thinly slice the remaining red onion, then fry briefly until browned in cooking oil.
5. Pour the oil and fried shallot slices into the ground chilies. Stir well.
6. Pecak chili sauce is ready to be served.

5. Plow Sauce

Ingredients:

Cayenne pepper – 10 pieces

Red chilies – 5 pieces

Shallots – 5 pieces

Garlic – 2 cloves

Shrimp paste, grilled – 1/2 tsp

Galangal – 2 cm

Bay leaves – 2 pieces

Small tomatoes, sliced ​​– 1 piece

Salt – 1 tsp

Granulated sugar – 2 tsp

Frying oil – enough

How to make:

1. Heat oil, fry red chilies, cayenne peppers, shallots and tomatoes until wilted, drain.
2. Coarsely grind the fried ingredients. Add galangal and grilled shrimp paste, grind again.
3. Reheat the oil used for frying, saute the crushed chilies, add salt, granulated sugar and bay leaves. Cook until the chilies are cooked, adjust the taste if it is right, turn off the heat.

Tips

1. Adjust the amount of chili according to individual taste.
2. If you want the chili sauce to last a long time, fry the chili sauce until the oil dries out a bit.
3. It is more delicious if granulated sugar is replaced with brown sugar.

6. Sambal Tuk Tuk

Ingredients:

Anchovies, roasted – 1 tbsp

Red cayenne pepper – 10 pieces

Red chilies – 5 pieces

Shallots – 4 pieces

Garlic – 2 cloves

Candlenuts – 3 pcs

Tomatoes, medium size – 1/2 fruit

Andaliman – 1 tsp

Granulated sugar – 1/2 tsp

Salt – 1/2 tsp

Frying oil – enough

How to make:

1. Heat a frying pan with a little oil, fry or roast all the ingredients first except the andaliman and anchovies which have been roasted separately.
2. Coarsely grind all the fried spices, add andaliman, sugar and salt and grind again until the texture is to your taste.
3. Add the roasted anchovies, beat roughly, stir evenly with the chili sauce.
4. Check the taste, if it’s right it’s ready to be served.

7. Sambal Petis

Ingredients:

Cayenne pepper – 8 pieces

Garlic, fried – 1 clove

Prawn paste – 2 tbsp

Roasted peanuts – 2 tbsp

Salt – 1/4 tsp

Combed brown sugar – 1 tbsp

Sweet soy sauce – 1 tsp

Boiled water – 50 ml

How to make:

1. Pulse the chilies and garlic until smooth.
2. Add peanuts, petis, salt and brown sugar. Knead again until smooth.
3. Add sweet soy sauce and water. Knead again while stirring well.
4. Chili paste is ready to be served.

8. Sambal Dabu Dabu

Ingredients:

Red chilies – 2 pcs

Green chilies – 2 pcs

Cayenne pepper – 30 pieces

Tomato – 1 piece

Shallots – 5 pieces

Lime – 1 piece

Salt to taste

Sugar – to taste

Hot oil – enough

How to make:

1. Cut red chilies, cayenne peppers, shallots into small pieces. For tomatoes, remove seeds, cut into small cubes.
2. Mix all the sliced ​​chilies, tomatoes and red onions together. Add salt and sugar to taste, stir well.
3. Heat enough cooking oil then pour it hot over the sliced ​​chilies, tomatoes and shallots.
4. Add lime juice, stir well. Dabu-dabu chili sauce is ready to be served. Ingredients:

9. Sambal Kencur

Ingredients:

Red chilies – 5 pieces

Cayenne pepper – 5 pieces

Shallots – 3 items

Garlic – 1 clove

Kencur – 1 knuckle

Shrimp paste, grilled – 1/2 tsp

Tomato, small size – 1 piece

Salt to taste

Lime juice – 1 tsp

How to make:

1. Mix red chilies, cayenne peppers, shallots, garlic and galangal, add coarse grinding salt. Grind evenly.
2. Add the tomatoes and shrimp paste again until smooth.
3. Add lime juice, stir until smooth and don’t forget to adjust the taste.

10. Basil Chili Sauce

Ingredients:

Basil leaves – 1 handful

Red chilies – 5 pieces

Devil’s cayenne pepper – 5 pieces

Shallot – 4 pieces

Garlic – 1 piece

Small tomatoes – 1 piece

Shrimp paste – 1/2 tsp

Brown sugar – to taste

Salt – 1/2 tsp

Cooking oil – 2 tbsp

How to make:

1. Heat cooking oil, add red chilies, cayenne peppers, shallots, garlic and tomatoes, cook until wilted then drain.
2. Pour the fried ingredients into a mortar, add shrimp paste, brown sugar and salt then grind coarsely.
3. Add the basil, mix well with a tablespoon. Don’t forget to correct the taste. Ready to be served with your favorite side dishes.

11. Sambal Pete

Ingredients:

Mata petai, cut in half – 20 seeds

Cooked shrimp paste – 1 tsp

Ebi, roasted – 1 tbsp

Cayenne red chili – 100 grams

Curly red chilies – 150 grams

Shallots – 8 pieces

Garlic – 3 cloves

Red tomato – 1 piece

Salt – 1 tsp

Brown sugar – to taste

Frying oil – enough

How to make:

1. Boil cayenne pepper, curly red chilies, shallots, garlic and tomatoes.
2. After that, grind or mash it together with the roasted ebi and grilled shrimp paste.
3. Heat cooking oil, saute the ground chili sauce.
4. Add salt and sugar. Stir until it starts to change color.
5. Add the petai, then mix well again.
6. Once the chili sauce and petai look cooked, turn off the heat. Lift and serve.

12. Green Sambal

Ingredients:

Large green chilies – 20 grams

Curly green chilies – 30 grams

Green bird’s eye chilies – 50 grams

Shallots – 5 pieces

Garlic – 3 cloves

Green tomatoes, medium size – 1 piece

Orange leaves – 2 pieces

Sugar – 1/2 tsp

Salt – 1 tsp

Lime – 1/2 fruit

Flavoring – 1/2 tsp

Oil for frying – 150 ml

How to make:

1. In a pan, cook the chilies and tomatoes with a little water, don’t let them wilt, set aside.
2. Prepare a mortar. Cut the tomatoes into pieces, then roughly chop the green chilies, garlic, tomatoes and sliced ​​red onions.
3. Saute the mashed chili sauce with lime leaves, sugar, salt and seasoning. Stir well.
4. Add orange juice just before lifting, stir well. Serve.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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