Cut the halloumi block into 10 to 12 fry-shaped sticks, about 1 cm / 0.4-inch thick and 6 cm / 2.5-inch long. Pat each stick dry with paper towels.

Set up 3 shallow bowls: one with cornstarch, one with the beaten eggs, and one with panko mixed with garlic powder and black pepper.

Dredge each halloumi stick in the cornstarch, shaking off the extra. Dip in the egg, then press into the panko mix until fully coated. Set on a plate.

Heat the vegetable oil in a 25 cm / 10-inch skillet over medium heat until it reaches 175C / 350F, or a pinch of panko sizzles right away when dropped in.

Fry the halloumi sticks in 2 batches of about 5 to 6, without crowding the pan, for 2 to 3 minutes per side, until golden brown all over. Crowding the pan cools the oil and steams the coating instead of crisping it.

Lift the fried sticks out with tongs onto a paper towel-lined plate to drain.

In a small saucepan, warm the honey, chili flakes, vinegar, and a pinch of salt over low heat for 2 minutes, stirring, until the honey thins out and smells fragrant. Don't let it boil or the chili turns bitter.

Arrange the halloumi fries on a plate or board. Drizzle the hot honey over the top and serve right away while the crust is still crisp and the cheese is warm and squeaky.