In a bowl, whisk together the sauce ingredients until smooth. Heat a skillet, add peanut oil, and sauté garlic until fragrant. Stir in sauce, simmer and cook until thickened, then set aside.

In the same skillet, add more peanut oil. Cook the ground chicken for 3-4 minutes until browned and fully cooked. Remove from heat and let cool slightly.

In a large bowl, mix the cooled chicken with cornstarch, salt, and beaten eggs. Add bean sprouts, chopped onion, green onions, and white pepper. Combine well.

Heat a non-stick pan over medium heat and add enough peanut oil to coat. Pour about half a cup of the mixture to form a patty. Cook for 2-3 minutes on each side until golden and crispy. Repeat for remaining mixture.

Serve the omelets on plates and drizzle with the prepared sauce. Enjoy your Chicken Egg Foo Young hot!