"Honey! Did you get the General Tso sauce?" Lisa asked. "Oh shoot! I'm sorry honey! I completely forgot!" David said. He was so focused on getting the guys their chips and dip that he forgot that lunch was Homemade Chinese! And who's going to have things such as SOY SAUCE in their cabinet? Mostly no one!

But hey, it's not the end of the world.
Yes, I figured out and rigged a General Tso sauce recipe. And it's super cheap also!

Step 1: Requirements:


Worcestershire and Water substitutes SOY SAUCE .
Apple Juice substitutes RICE WINE.
(*All Purpose) Flour substitutes CORNSTARCH .
Chili Paste.
Rice Wine Vinegar substitute is Balsamic Vinegar .
&quot;Homemade&quot; with every ingredient except the originals? Apples and Oranges!<br><br>Worcestershire and Water substitutes SOY SAUCE . Sour vs. salty?<br><br>Apple Juice substitutes RICE WINE. Citrus juice vs grain wine?<br><br>Rice Wine Vinegar substitute is Balsamic Vinegar. OK substitution here.<br><br>Based on your substitution methodology you could have went with A-1 sauce instead of Worcestershire and flour as a thickener.<br><br>General Tso's Chicken, while called Chinese food, is actually an American creation. It is a sweet deep fried chicken dish served in &quot;AMERICAN&quot; Chinese restaurants (and popular in the buffet line). Regardless of it's origin, this is a tasty dish that is easy to make at home (so no more need for expensive take out!)<br><br>http://www.cdkitchen.com/recipes/recs/512/Chinese_Imperial_Palace_General_Tsos_Chicken42806.shtml<br><br>According to that recipe the only things you probably were missing would be soy sauce &amp; ginger. Leaving the ginger out and substitute salty water for soy sauce is better than using Worcestershire.
<p>You'd love to believe that, wouldn't you? Truth is, it's not an American creation. It was made in the 1950's and brought to America in the 1970's. The creator of it was from the Hunan province in China, but he created it at his restaurant in Taiwan. It became popular in America, but it is not from America.</p>
http://www.cdkitchen.com/recipes/recs/512/Chinese_Imperial_Palace_<br> General_Tsos_Chicken42806.shtml
I disagree with one statement..who has soy sauce in their cupboard? Not &quot;mostly no one&quot;. I think its actually &quot;mostly everyone&quot;. No, I'm not of Asian descent...but we have soy sauce, rice wine, garlic, ginger, corn starch, chili paste, chili oil, rice and many other things that people think of as Asian ingredients. Wonton wrappers, egg roll wrappers, rice paper, coconut milk, lemon grass, and too many spices to mention. <br>Add these things to your pantry, one or two at a time and in very short order you will be prepared to make almost anything. There are only a very few things it is hard to keep in stock for more than a day or two, like herbs and certain veggies.

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