Preheat the oven to 400°F (200°C). Position the oven rack in the middle.

In a medium saucepan over medium heat, combine Frank’s Red Hot, dark brown sugar, garlic powder, soy sauce, rice wine vinegar, and a splash of water. Stir until sugar dissolves, about 3 to 4 minutes.

Season the chicken thighs generously with salt and pepper, then coat each piece evenly with corn starch.

In a large skillet, heat about 2 tablespoons of oil over medium-high heat. Add the coated chicken thighs and fry each side for about 3-5 minutes until golden brown.

Pour the sauce over the crispy chicken in the skillet, ensuring even coating.

Transfer the skillet to the preheated oven and bake uncovered for 5-8 minutes until sauce thickens.

Remove from oven, garnish with chopped scallions, and serve hot over cooked white rice.