This shit *salty!* Next time, I'll try it with about half the salt and maybe 2 tbsp. [[Lao Gan Ma]].

Source: PEPCORN: a cooking video - YouTube by brian david gilbert

Ingredients

• ½ cup popcorn kernels
• ½ teaspoon theater salt
• 2-3 tablespoons [[Lao Gan Ma]] spicy chili crisp
• ca. 3 tablespoons vegetable oil
• (optional: a couple pinches of gochugaru or some other red pepper powder)

Instructions

• Put the popcorn kernels, salt, vegetable oil into the cold wok. Optionally the chili oil too.
• Put the Lao Gan Ma into a small mesh strainer to squeeze the oil into the wok, reserve the solids
• Mix everything up and cover the wok in thick foil, crimping the edges down to secure it down
• Turn to the highest heat and puncture the foil to let some steam out
• Start shaking, stirring, moving, agitating the pan when you hear the popcorn popping
• It’ll really start going, shake it back and forth while listening for the popping
• Once it slows down and gets to about 4-5 seconds between pops, take it off the heat
• Peel back the foil and add the reserved Lao Gan Ma solids and red pepper powder
• Put the foil back on, cover the wok with a towel, and shake the whole thing up. I pour everything into a big stock pot to shake it up, depends on how big your wok is and how much you make