Made from crustless bread, panko is widely used in Japanese cooking although it is no longer found exclusively in Japanese cuisine as it has become a popular coating for fried food all over Asia and even in non-Asian countries.
What makes panko different from other bread crumbs? When we say bread crumbs, the image that forms in our mind is a mass with the texture of fine sand. But panko is larger and looks like flakes.
The flaky texture and the fact that panko is made from crustless (i.e., softer and airier) bread result in a crispier coating. If used correctly, the cooked food is less greasy too as panko absorbs less oil than regular bread crumbs.
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