How much oil is added to the wok after removing cooked chicken for Kung Pao?

In preparing Kung Pao chicken, adding the correct amount of oil to the wok after removing cooked chicken is crucial for achieving the right texture and flavor in the dish. The specified amount—1/8 cup of salad oil—provides enough fat to facilitate the quick stir-frying process that characterizes this dish. This amount allows for proper cooking of additional ingredients such as vegetables and nuts while ensuring that the oil doesn't overpower the other flavors.

Using too little oil would hinder the cooking process, potentially resulting in unevenly cooked components or sticking to the wok, while using too much could make the dish overly greasy. Therefore, 1/8 cup strikes the right balance for creating a flavorful and well-cooked Kung Pao chicken.