Panko are Japanese-style breadcrumbs known for their light, airy texture and super crisp crunch when fried. Unlike regular Western breadcrumbs, panko is made from crustless white bread that’s dried and flaked into small pieces.
It’s a key ingredient in popular dishes like Tonkatsu (breaded pork cutlet) and Korokke (Japanese croquettes), and can be used to give a golden, crunchy coating to vegetables, tofu, or seafood.
Whether baked, panko adds that irresistible crunch — without feeling heavy.
Let me share a favourite from our kitchen — oven-baked chicken katsu made with panko breadcrumbs. We make it about once a week at home!
Baked Chicken Katsu
“Chicken Katsu without deep-frying” is a healthy twist on a beloved Japanese home-cooked dish. By baking, you can still keep the crispy texture while cutting down on oil.
