Panko Breadcrumbs & Tempura Flour

Panko breadcrumbs are lighter and airier than other breadcrumbs. Made from crustless bread, panko comes from the Japanese words, pan meaning bread and ko meaning small pieces or particles.

What are panko breadcrumbs?

Panko has flakier and coarser crumbs with high absorbency. They soak up less oil than other crumbs, ensuring you get a crunchy coating with a uniform colour that isn’t greasy.

Panko breadcrumbs are ideal for tonkotsu or katsu, but can be used to coat all manner of dishes from schnitzel to scotch eggs. Not just for deep fat frying, panko is delicious to add crunch to al forno dishes or used in stuffings and meatballs.

Tempura is a light and thin Japanese batter that is pale in colour and incredibly crisp - perfect for delicate vegetables, like courgette, asparagus and broccoli, or seafood such as prawns and squid.

Other unmissables in this range include kara-age batter mix for perfect fried chicken, Indonesian kobe coating for blindingly good banana fritters, and Greek Poriazis breadcrumbs for meatballs or delicious Greek sweet pastry, galaktoboureko.

On a mission to discover the secrets to a perfect golden, crispy coating? Look no further!

What’s the difference between breadcrumbs and panko?

Panko is extremely crispy and light – and give recipes fantastic crunch. They’re ideal for tonkotsu, katsu, schnitzel, or scotch eggs. You can see small ‘shards’ of panko on your finished recipe. Breadcrumbs tend be slightly finer and create more of a uniform golden coating.

Whether you’re coating in Panko, Breadcrumbs or Tempura, Sous Chef UK offers the best coatings for your frying recipes. Or explore additional options like kara-age batter mix, Indonesian kobe coating, and Greek Poriazis breadcrumbs.