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Preheat your oven to 400 degrees F and set your rack to the middle position.
In a medium saucepan set over medium heat, combine the Red Hot, brown sugar, garlic powder, soy sauce, vinegar, and 2 tablespoons of water. Cook gently, stirring frequently, until the sugar has dissolved. Set aside for now.
Meanwhile, season your chicken thighs with salt and pepper all over. Evenly dredge/coat the chicken on all sides with corn starch. Set a large (large enough to contain all of the chicken), deep-sided skillet over high to med-high heat and add enough oil into to cover the entire bottom surface (amount will vary depending on pan size).
Cook your chicken on all sides until browned and crispy; about 3 to 5 minutes per side. Once the chicken has cooked and browned nicely, turn off the heat and pour the sauce all over the meat – using a spoon to help coat everything, if needed. Place the pan in the oven and cook, uncovered, for about 5 to 8 minutes, just to crisp up the chicken and to help the sauce marry with the meat. It’s magical, honestly.
Sprinkle with some sliced scallions and serve with hot cooked rice, if desired.