In a medium bowl, whisk together chicken broth, oyster sauce, soy sauce, sugar, and cornstarch until well combined. In a skillet over medium heat, add peanut oil and sauté minced garlic until fragrant. Pour in the sauce mixture and stir continuously until it thickens.

In the same skillet, heat an additional tablespoon of peanut oil. Add ground chicken and cook, breaking it apart until fully cooked. Transfer the chicken to a plate and allow it to cool slightly.

In a large mixing bowl, whisk together eggs. Mix in the cooled ground chicken, bean sprouts, chopped white onion, green onions, and a sprinkle of white pepper powder.

Heat peanut oil in the skillet over medium-high heat until shimmering. Using a 1/2 cup measure, scoop the egg mixture and shape it into a patty before placing it into the skillet. Cook for about 2 to 3 minutes on each side until golden brown.

Plate the cooked omelets while hot. Drizzle the savory sauce over the omelets or serve it on the side for dipping.