Dipping sauces

I want to carry a few more dipping sauces for my chicken strips. Wanted to try an Asian sauce but am trying to stay away from sweet and sour, everybody has that. Was thinking along the lines of a Thai peanut sauce but can't make it in my kitchen due to nut allergies in the community. Anybody know where I can find one premade? Or some other ideas are welcome.

Bottled Thai chili sauce. Sweet and Hot.

Yes-I can verify Marlenes suggestion.Excellent sauce!

I love the zesty sauce from Burger King.   I know but it is a nice versatile type of sauce for dipping chicken onion rings etc. Easy enough to make as well.

http://www.amazon.com/Thai-Peanut-Sauce-Dip-Elki/dp/B000RA5WZ6
http://www.amazon.com/San-J-Peanut-Sauce-10-Ounce-Bottles/dp/B001AYAVRC
http://www.buy.com/prod/annie-chuns-thai-peanut-sauce-9-2-oz/q/sellerid/28612218/loc/66357/219031124.html
 

A lot of "Ken's" dressings make good dipping sauces, wide variety.

With my tenderloins and drummettes, I usually make up two sauces out of several that I've had good responses to. So far the ones that have the best success have been a chipotle ranch, creamy pepper parmesan/Romano, plain foodservice Bleu cheese and mayo based honeymustard. We tried two different peanut sauces, one with hot chilie oil and one mild and also some variations on roasted garlic with plenty enthusiasm, but very few chose them again. Incorporating roasted garlic into anything never seems to succeed, but augumented with powdered or granualted garlic does. Any form of peanut either prepared or kitchen made carries the same risk, even residue left by the diner on the table.
I tried some asian variations using corn syrup sweetened soy/ginger sauces. They don't seem to work very well with the chicken strips or wraps/flatbreads but have with the rice and pasta bowls. While I've tried some test batches of salsa or BBQ sauce augumented dressings and mayo at home, I don't think they are worth pursuing with chicken for several reasons even though the chains are using them with the asian sauces. A sweetened mayo/horseraddish sauce seems to work well with older folks, but the younger ones won't touch it. Straight BBQ sauces also offered by chains don't seem to go over well either.
 
Plain or chipotle augumented ranch with another fat free version has been the best accepted, followed by the honey mustard and cheese dips in my experience. One thing that I've found is that there has to be a grading on the added ingredients. What works well as a salad dressing in many cases doesn't as a sandwich sauce on first try. For example, I put 3x the chipotle and seasonings in wrap and sandwich dressings then in a salad dressing for it to come through with a reasonable dispensed amount. That same dressing would be much too hot and costs would be a bit high to justify as a dip if using pureed chilis in adobe. Dips seem to fall in the middle and you need to take that into account when trying a recipe originally for salads or sandwiches. For dips, powdered or liquid augumenting ingredients work just as well keeping costs down if you're making by the gallon and dispensing ramekin portions.

Orange marmalade with horseradish or wasabi...ponzu etc.