What is the second to last ingredient added in Kung Pao?

In the preparation of Kung Pao, the second to last ingredient typically added is sesame oil. This ingredient is crucial as it enhances the dish's flavor profile with its nutty fragrance and rich taste. Adding sesame oil towards the end of cooking allows its aromatic qualities to be preserved, as extended heat can diminish its flavor.

In this context, peanuts and green peppers are usually incorporated earlier in the cooking process. Peanuts often cook with the chicken and other vegetables to ensure they are well flavored and maintain a bit of their crunch. Green peppers are generally added slightly earlier as well, allowing them to soften and meld with the other ingredients. Soy sauce, while an essential flavor component, is often added to the stir-fry mix alongside the protein and vegetables, rather than at the very end. Thus, sesame oil emerges as the key component that should be the second to last ingredient to ensure the dish's signature flavor remains vibrant.