Japan's famous PANKO breadcrumbs! Panko have a coarser texture than ordinary breadcrumbs. Panko breadcrumbs make for a much lighter and crunchier coating for deep-fried foods. If a recipe requires Panko don't try to substitute for any other!

As seen on BBC's Saturday Kitchen. Recommended by many chefs including Rick Stein, Nigella Lawson, James Martin....


Ingredients
Wheat Flour, Shortening (Canola Oil, Palm Oil, Soybean Oil), Yeast, Glucose, Salt, Yeast Food (Salt, Ammonium Chloride, Wheat Flour, Calcium Sulfate, Ascorbic Acid, Cornstarch, Calcium Carbonate, Magnesium Sulfate, Glucose, Oxidase, Amylase)

Where from
Product of Japan.

Size
Net Weight: 340g

Manufacturer
Hanayuki/JFC International


Cooking Directions
1.) Pat dry ingredients (meat, seafood, or vegetables) with a paper towel. Season with salt, pepper, or other desired condiments.
2.) Roll in flour until both sides are evenly coated.
3.) Mix equal amounts of flour and water in a bowl to make a thick batter. Dip flour coated ingredients into this batter.
4.) Roll in bread crumbs until well coated. Gently press.
5.) Deep fry in a generous amount of oil at 180 c (or 350 f). Higher temperatures only cause the surface to burn.
6.) Do not add too many ingredients into oil at one time; this will lower oil temperature, and cause bread crumb coats to peel off.
7.) As soon as coat is golden brown, remove from oil