But it’s not fried - it’s baked! With panko, you can enjoy that wonderful crunch without all the unhealthiness of deep-frying. The tender, juicy chicken is coated with a crispy layer of panko, giving it the texture of fried chicken. Its ability to stay crisper for longer periods of time makes it a hit for caterers, although it may be harder to find than traditional bread crumbs. It was only in the turn of the 21 st century that panko slowly became popular in the Western world. The Japanese twist on bread crumbs soon became a staple in their cuisine. We can find this history in the Portuguese word ‘pao,’ which eventually became ‘pan.’ The word ‘pan’ was combined with the Japanese word ‘ko,’ which means ‘made from.’ The origin of panko can be traced as far back as 1543, when bread was introduced to Japan by the Portuguese. Picky eaters may not enjoy the new texture, even if they prefer the taste and health benefits. You can easily substitute panko in most recipes calling for bread crumbs, although people may notice the difference. Panko’s ‘shards’ are noticeably larger than the ‘crumbs’, and attentive chefs will easily notice the difference – especially after it’s been cooked. Lastly, panko will have a coarser texture than bread crumbs.Panko tends to be much healthier than bread crumbs, since it’s not made with white bread – a food often laden with additives.Panko can taste blander than the usual bread crumb, although it’s great at absorbing the flavors of the food it’s cooked with.Panko is lighter and airier, since it fails to absorb as much oil during the frying process. This means that it has a greater surface area, resulting in a crispier taste than usual bread crumbs.
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