In a medium mixing bowl, combine chicken broth, soy sauce, oyster sauce, dark soy sauce, and brown sugar, whisking until the sugar is fully dissolved.

Incorporate the cornstarch and white pepper into the liquid mixture, whisking vigorously to ensure a slurry with no visible lumps.

Heat the toasted sesame oil in a small saucepan over medium-low heat.

Add the minced garlic and grated ginger to the pan, sautéing for approximately 90 seconds until aromatic; do not allow the garlic to brown or become bitter.

Pour the prepared sauce mixture into the saucepan.

Increase heat to medium and stir constantly with a whisk or heat-resistant spatula until the sauce reaches a simmer and thickens to a translucent, glossy consistency.

Remove from heat immediately to prevent over-reduction; apply to stir-fry dishes or store refrigerated in an airtight vessel.