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More important than the amount of oil is the temperature. Your description of 'sticking together' suggest to me the oil temp is too low.
However, too little oil is worse than too much, at least in shallow frying. Chinese chefs scrupulously avoid adding more oil to a dish once they've started their stir-fries. As you've noted, the temperature drops (even further) and the dishes end up oily.
Too much oil, especially in deep frying, is simply a waste and dangerous, too.
More important than the amount of oil is the temperature. Your description of 'sticking together' suggest to me the oil temp is too low.
However, too little oil is worse than too much, at least in shallow frying. Chinese chefs scrupulously avoid adding more oil to a dish once they've started their stir-fries. As you've noted, the temperature drops (even further) and the dishes end up oily.
Too muc hoil, especially in deep frying issimply a waste and dangerous, too.
