Panko is a type of breadcrumb that is most often used for frying in Japanese cooking. It's made from traditional Japanese wheat bread that has been dried and shredded into flakes. The process produces breadcrumbs that are larger and flakier than ordinary breadcrumbs.
We like panko because it doesn't get soggy or fall off when baked or fried. Plus, it maintains a bit of a crunch when regular breadcrumbs tend to turn soggy.
Many large grocers carry panko in the international food section, and you're sure to find panko at an Asian market. In a pinch, you can substitute crushed saltines (or some other light cracker) for panko.
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Cornstarch is a silky smooth powder made from the starchy part of the corn kernel known as the endosperm.
Most commonly used in cooking as a thickener for gravies, soups, sauces, pie fillings and puddings, cornstarch does not alter the flavor of a recipe or cloud the consistency of a dish.
Whisk cornstarch with cold water to make a paste (called a slurry) before adding it to a recipe to prevent lumps from forming.
Cornstarch can be used in baking and in gluten-free cooking as a substitute for small quantities of flour. When substituting, note that 1 tablespoon of cornstarch equals 2 tablespoons of all-purpose flour.
