- Peanut oil, for frying
- Cornstarch, for dredging (about 2 cups)
- Pinch kosher salt
- 6 smoked pig tails, bones removed, cut into bite-sized pieces
- 3/4 cup peach BBQ sauce
- 1/2 cup your favorite BBQ rub
- Green peanut oil, for drizzling
- Chopped toasted peanuts, for garnish
- Chopped scallions, for garnish
- Sliced red chilies in oil, for garnish
- Heat the oil in a deep fryer to 350°F according to manufacturer’s instructions.
- Add the cornstarch and salt to a large bowl. Toss the pig tail chunks in the bowl to cover completely. Transfer the pig tails to the deep fryer basket held over a trashcan and shake off the excess cornstarch. Put the basket into the hot oil and fry the pig tails, in batches if necessary, until crispy, browned, and heated through, 7 to 10 minutes, depending on the size.
- Drain the pig tails and put into a large metal bowl. Pour the BBQ sauce over top, sprinkle with the rub, and stir to coat. Transfer to a serving bowl and drizzle with the green peanut oil. Sprinkle with peanuts and scallions. Drizzle chili oil over the top and garnish with some of the chili slices.