• In a medium bowl, combine all marinade ingredients together and set aside.
• In a small bowl, combine all the sauce ingredients together. Mix well and set aside.
• I find it best to use a rubber spatula during the cooking process so the caramel sauce does not stick to the spatula. 
• In a large skillet, over medium high heat, add oil and sugar to make the caramel sauce.  Stir occasionally until you see an amber color and the sugar is fully melted. This will take around 2-3 minutes. Do not burn this part, and if you do, then start all over again.   
• Once sugar is melted, add garlic, shallots and chili peppers.  
• Cook the aromatics for a couple of minutes and then add the marinated chicken.
• Mix well and cook chicken untouched for 3 minutes, then toss and cook for another 3 minutes, untouched.
• With your spatula, break apart the chicken by “stabbing” and chopping it to separate the chicken pieces. Pour the sauce over the chicken and thoroughly combine. Turn heat on to high and stir occasionally for another 5 minutes.
• Remove from heat and stir in basil.  
• Serve with a bowl of rice.

Optional:

• If using one inch chicken breast pieces instead of ground chicken:  Follow the steps above, however, instead of cooking for 5 minutes at the end, you will need to cook it for 20 minutes on medium high instead of high, occasionally stirring.