Scale

1/2 cup Frank’s Red Hot, or any similar cayenne pepper sauce

3/4 cup packed dark brown sugar, rich and molasses-forward

2 teaspoons garlic powder (we’re keeping it easy, no fresh garlic today)

1 tablespoon soy sauce or Tamari, whichever you have on hand

3 teaspoons rice wine vinegar, or swap in apple cider vinegar if needed

6 boneless, skinless chicken thighs

Salt and pepper, to season

1 cup cornstarch, for coating

Olive oil or another neutral oil, for cooking

Chopped scallions, both the whites and greens, for garnish

Cooked white rice, for serving (optional)

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Preheat your oven to 400°F and position the rack in the center.
In a medium saucepan over medium heat, stir together the Frank’s Red Hot, dark brown sugar, garlic powder, soy sauce, rice wine vinegar, and 2 tablespoons of water. Let it warm gently, stirring often, until the sugar melts into the sauce. Once smooth and glossy, remove it from the heat and set aside.
Pat the chicken thighs dry and season all over with salt and pepper. Dredge each piece generously in cornstarch, making sure they’re evenly coated. Set a large, deep-sided skillet over medium-high to high heat and pour in enough oil to fully cover the bottom, how much you’ll need depends on your pan.
Once the oil is hot, sear the chicken until it’s crisp and golden on all sides, about 3 to 5 minutes per side. Turn off the heat and pour the warm sauce over the chicken, using a spoon to help coat each piece fully. Slide the skillet into the oven, uncovered, and bake for 5 to 8 minutes, just long enough for the sauce to thicken and cling beautifully to the chicken.
Top with chopped scallions and serve hot, over white rice if you’d like.