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Sep 2, 2007 04:35 PM

What is so great about Panko crumbs?

OK, educate me. What is so great about Panko crumbs? Is it the added sugar? Every brand I look at has about one gram sucrose per Tablespoon of crumbs.


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  1. If you love fried food, then PAnko is the way to go. The sugar does help with taste and browning. It is also in my opionion that it seems as if the food does not feel as greasy when fried quickly. It does not seem to absorb as much grease. In addtion is has a much better crunch than you can ever get with bread crumbs

    2 Replies
    1. re: Miamicooks

      and the food seems much lighter too

      1. re: foodperv

        You get a thinner, denser, harder crust with regular breadcrumbs. With panko the crust is thicker or more shard-like, less dense with a crisper crunch. The flavour is less "bready" and more like a light batter. You can also get regular panko or "honey" flavour.

    2. I often use regular panko on fish and shrimp. Lately, I've noticed "fine" panko for sale. I didn't buy it because I imagined that regular would be better, thicker and more "shard-like" as chocabot said. Is there a reason to buy the fine panko?

      2 Replies
      1. re: Glencora

        my guess would be it's the factory's way of getting rid of the little bits.... i suppose if you wanted more of a regular density breading crust with the flavour of panko the fine panko would do... maybe if you're breading something small or with crevices the fine panko would adhere better.

        1. re: chocabot

          I saw a recipe the other day that instructed specifically not to use Panko in place of reg. bread crumbs as they would be like shards on the palate. That may be what the fine ones are for, to work in recipies where the Panko does not get enough moisture to "soften the edge". I love panko crumbs, and use them more and more when appropriate.

      2. The sugar helps to get that caramelized color, that beautiful golden browned crunchy crust. Chill, it's only one gram and it's not going to be something you eat every day. Just do the standard breading FEB technique of flour, eggs, bread crumbs. You will use less panko that way per serving. Skip the whole eggs, if you prefer, and just use beaten whites. It also works for oven-frying, if you need to skip the fats. Ooh, you're making me want to go fry up something. Happy cooking!