In a shallow bowl, beat the egg well. In another shallow bowl, add the cornmeal (1/2 cup). Dip each halloumi cube into the egg to coat well, shaking off any excess, then coat each side in the cornmeal. Place on a large plate or baking sheet while you coat the remaining halloumi in the egg and cornmeal.
Mix the honey (1/4 cup) with the chili garlic sauce (1/2 teaspoon). Set aside.
Heat the olive oil (1/4 cup) in a large heavy skillet, such as cast iron, over medium high heat. Place the halloumi bites in the oil, cooking for about 1 minute on each side, until golden brown and crispy on the outside. Cook in batches so as not to overcrowd the skillet. Place on a paper towel lined plate or baking sheet while you cook the rest.
Drizzle the honey on the halloumi bites and garnish with fresh basil leaves, if desired. Serve immediately.
Notes
This recipe serves 8 as an appetizer but it can be served as a main course for four people(I like it with a side of Greek salad).
Chili Garlic Saucecan be found in the international aisle in your grocery store, near the sriracha. Sriracha can also be used, or you can also just add about 1/4 teaspoon crushed red pepper to your honey and let it sit for a little. You can also use a store-bought hot honey like Mike's.
I love using a cornmeal coating for a unique crunchy texture and flavor. Panko breadcrumbs can also be used if you prefer.
Halloumi can be substituted with another firm cheese that doesn't melt easily, such as Paneer or Queso Para Frier.