Panko, also known as Japanese bread crumbs, is a traditional bread-making method that speeds up the bread-making process. It is made by making bread into bricks and then air-curing, crushing, and drying it before use. Panko breadcrumbs are made from high-gluten flour, resulting in a texture that is lighter, airier, and more delicate than traditional breadcrumbs.
Panko breadcrumbs are fermented bread crumbs, they have a distinct bread-like flavor, a good taste after frying, good color, and low oil absorption. Panko bread crumbs are flakier and have a different texture than regular bread crumbs therefore, fried food coated in panko will have a crispier texture than those coated in regular bread crumbs.
They are also evenly coated and less likely to fall off during frying and can be colored to match different food ingredients. They are perfect for deep-frying or tempura. Due to their texture, They are also popular in Japanese cuisine.