Perfect wok popcorn is a simple method for making some of the best popcorn you can get at home. All you need is a flat-bottom wok (or a large pot with a lid), a little oil, and popcorn kernels. These clear, stove-top instructions will help you pop popcorn that is light, crisp, and nearly impossible to burn when you follow a few small techniques.
This recipe teaches the simple art of popping popcorn in a wok. There’s a small learning curve — a rhythm you’ll find when you learn to tune the heat so the kernels pop quickly without scorching, to crack the lid slightly so steam escapes and the popcorn stays crisp, and to let the popcorn rest briefly off the heat so the puffy kernels relax from chewy to tender. With a little practice you’ll consistently get excellent results.
Perfect Wok Popcorn
David Leite
Equipment
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A 14-inch flat-bottomed wok or another large pot with a lid
Ingredients
- 2 tablespoons peanut, vegetable, or coconut oil
- 1/3 to 1/2 cup popcorn kernels
- Coarse salt, to taste
Instructions
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Pour the oil and a few popcorn kernels into a 14-inch flat-bottomed wok (or a large pot). Cover and place over medium heat until 1 or 2 test kernels begin to pop, about 1 1/2 minutes. This indicates the oil is hot enough to begin.
Tester tip: To reduce cleanup, you can wrap the inside of the wok lid with aluminum foil so oil splatters don’t cling to the lid surface.
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Working quickly, open the lid just enough to pour in the remaining kernels, then immediately replace the lid and lower the heat to medium-low. If popping is slow or intermittent, raise the heat to medium. Shake the wok gently back and forth over the burner to keep kernels moving and evenly heated until popping slows to a stop, about 1 1/2 minutes.
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As soon as popping stops, transfer the popcorn to a bowl and season with coarse salt to taste. Let the popcorn rest uncovered for a minute or two so any residual steam dissipates and the kernels finish drying for the best texture.
Adapted From
Stir-Frying to the Sky’s Edge
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe Testers’ Reviews
This recipe passed a rigorous blind testing process and earned the Leite’s Culinaria stamp of approval. Testers’ notes underline how reliable the method is even when adapted to different wok setups.
“This is good popcorn! I used a round-bottom wok with a wok ring on a gas stove, which took a bit longer, but the results were light, crisp, and perfectly done. Timing changed slightly for me—adjust heat as needed—but the method is forgiving and delicious.” — Nadine Bonda