Preheat the oven to 400 degrees F.
In separate bowls, add gluten-free plain flour, egg and breadcrumbs.
Coat the chicken with gluten-free plain flour followed by egg and breadcrumbs.
Heat garlic oil in a frying pan, fry the chicken into the oil, until golden and then place it into the oven for about 12 minutes.
For the Katsu sauce, heat the garlic oil in a saucepan. Saute the carrots over medium heat, until softened.
Mix in the gluten-free plain flour, Low FODMAP Spice Mix (Chili Seasoning Mix), Kosher salt and cook for another minute.
Pour in the chicken stock with constant stirring until combined.
Mix in the bay leaves and gluten-free soy sauce. Once it starts boiling, turn down the heat and simmer until slightly thickened, for about 20 minutes.
Remove it from the heat and remove the bay leaves and carrots using a sieve, if desired.
Serve the chicken, sauce and rice together on a serving platter. Enjoy!