The Japanese-style breadcrumbs called panko produce a completely different fried crust from regular breadcrumbs. Regular breadcrumbs make a thinner, denser, harder crust; panko crumbs produce a thicker, more shardlike crust, less dense, with a crisper crunch, says chocabot. Also, panko crumbs are made with quite a bit of sugar; it’s there to caramelize and produce that perfectly golden-brown crunchy crust, says la vida dulce.
Panko breadcrumbs are not for every recipe; in some relatively dry recipes, the shardlike consistency would call to mind broken glass. Use panko crumbs in recipes with enough moisture to “soften the edge,” says MsDiPesto.
Board Link: What is so great about Panko crumbs?