Begin by setting up a breading station. In one bowl, place the flour mixed with salt and pepper. In a second bowl, beat the eggs. In a third bowl, add the panko breadcrumbs.

Take each piece of burrata and gently coat it in the flour, shaking off any excess. This helps the egg adhere better.

Next, dip the floured burrata into the beaten eggs, ensuring it is fully coated.

Finally, roll the burrata in the panko breadcrumbs, pressing gently to ensure a good coating. Set aside on a plate.

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Stir in the tomato sauce, red pepper flakes, honey, and balsamic vinegar. Bring to a simmer and let it cook for about 5-7 minutes, allowing the flavors to meld together.

Taste the sauce and adjust seasoning with salt as needed. Remove from heat and set aside.

In a deep fryer or heavy pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying.

Carefully add the breaded burrata to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes until golden brown and crispy.

Using a slotted spoon, remove the fried burrata and place them on a plate lined with paper towels to drain excess oil.

To serve, place the fried burrata on a serving plate. Drizzle with the spicy sauce and garnish with chopped fresh basil.

Enjoy immediately while the burrata is warm and gooey inside, paired with the spicy sauce for a delightful contrast.