Step 1

Preheat the oven to 400 degrees F.

Step 2

In separate bowls, add gluten-free plain flour, egg and breadcrumbs.

Step 3

Coat the chicken with gluten-free plain flour followed by egg and breadcrumbs.

Step 4

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.

Step 5

For the Katsu sauce, heat the garlic oil in a saucepan. Saute the carrots over medium heat, until softened.

Step 6

Mix in the gluten-free plain flour, Low FODMAP Spice Mix (Chili Seasoning Mix), Kosher salt and cook for another minute.

Step 7

Pour in the chicken stock with constant stirring until combined.

Step 8

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.

Step 9

Remove it from the heat and remove the bay leaves and carrots using a sieve, if desired.

Step 10

Serve the chicken, sauce and rice together on a serving platter. Enjoy!