Step 1

Preheat the pan. A well-heated pan ensures fluffy, well-popped popcorn that's not burned. Heat a heavy bottom cooking pot or skillet over medium heat. Wait until it's hot, about 2-3 minutes.

Step 2

Add chili oil, cooking oil, sugar, and popcorn kernels. When the pan is hot but not smoking, add the chili oil and cooking oil into the middle of the cooking pan. Carefully sprinkle the sugar on top of the oil. Next, add the popcorn kernels. Work quickly and be careful of splatter.

Step 3

Pop the popcorn! Cover with a lid. Gently shake the pot so the kernels are coated in the oils and sugar. When the kernels start popping, continue to shake the pan from time to time. When the popping sound slows down so there's 10 seconds between pops or stops completely, turn off the heat.

Step 4

Season with salt. Transfer the popcorn into a large bowl. Add salt to taste and mix the popcorn kernels with a generous sprinkle of salt, so it's evenly distributed. Taste and adjust the seasoning, adding more salt if your prefer.

Step 5

Drizzle with more chili oil. Optional but highly recommended -- add a drizzle of chili oil (just the crisp that's on the bottom, preferably) on top of the popped popcorn. Mix well with a spoon and enjoy!