Side note: you might be better off using said sauces at the end of your fry when your dish is basically done, not to replace oil but just for flavor (and to cook some of the vinegar out of said sauce).
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Side note: you might be better off using said sauces at the end of your fry when your dish is basically done, not to replace oil but just for flavor (and to cook some of the vinegar out of said sauce). I do that with some Japanese barbecue sauce when frying vegetables, but it's also a thin/vinegary sauce (I wouldn't try it with something made for dipping).
