In late August (2020), I had posted a recipe for coconut shrimp. It has become one of our favorite meals so I thought there was no reason not to try the same recipe using chicken breast.
It uses Panko bread crumbs to give a light crispy texture to the coconut breading. Panko was invented during WWII by the Japanese. The word panko is derived from ‘pan‘, giving us the word for bread in Japanese (derived from the Portuguese word ‘pão’ for bread), and ‘ko’, indicating flour, coating, crumb, or powder.
Panko crumbs are made from grinding yeast-risen bread, which is baked using an electric current, which goes through the dough. This type of bread has no crust, instead, the entire loaf consists of the soft and airy bread center. Panko adds crispiness but being neutral in flavor, it does not over power the item it is coating.
This unique oriental product caught the attention of North America in the 21st century due to its interesting texture, subtle flavor and striking visual appeal.