When the pandemic put a damper on her acting dreams Hafeeza Bibi Khan found great joy in the kitchen.
Growing up in a family of talented home cooks, Hafeeza always found herself surrounded by good food. Being exposed from a young age to different types of food and cooking techniques she naturally developed an interest in it, so when Covid kept her from exploring the world after she matriculated, she got creative in the kitchen, together with her mom and sister, and recreated some of the family’s restaurant favourites.
As it turned out, this was something she enjoyed so much that when restrictions were eased and life started to return to some smidgen of normality, she discovered her entire career path had changed and that her calling belonged in the culinary world.
“My grandmother was old school in her way of cooking, my mother had a slightly different flavour palate and found ways to introduce us to other cuisines, and my elder sister had taken the methods of the two and created recipes that had the best of both worlds in them. She’s inspired me the most, always bringing something new and exciting to the table with her knowledge and passion for the culinary arts.”
The 21-year-old spent her childhood growing up in the Midlands and later moved to Umhlanga just a hop and a skip away from the Capsicum Culinary Studio Durban campus where she enrolled in 2021 to pursue a three-year pro-chef diploma. She graduates in 2024 and plans to relocate to Switzerland to gain experience, refine her skill and attain a degree in the culinary arts.
“Learning is a journey that will never end, especially in the world of food. My long-term goal is to become a celebrity chef while travelling the world and immersing myself in the discovery of food diversity.”
There is no doubt Hafeeza will reach her goals and make her culinary-talented family proud. That said, she shares her favourite recipe of Honey Chicken Tenders with us.
Hafeeza Bibi Khan’s Honey Chicken Tenders
Ingredients: 2 skinless, deboned chicken breasts, 1 yellow pepper, de-seeded and sliced, 250g green beans, chopped, 50g sesame seeds, toasted (optional)
Dry mix: 1 cup flour, 1 tbsp corn starch, 1 tsp baking soda, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tbsp dried thyme, 1 tsp salt, 1 tsp salt, 1 tsp black pepper, ¼ tsp cayenne pepper
Wet mix: 1 cup buttermilk (or 1 cup of milk + 1 tbsp vinegar), 1 tsp black pepper, 1 tsp garlic powder, 1 tsp salt, 1 egg
Honey teriyaki sauce: 1 cup soy sauce, 1 cup water, ⅓ cup brown sugar, 3 tbsp honey, 1 tbsp corn starch, mixed with a little cold water, 1 tbsp vinegar, 6 cloves of garlic, minced, 1 tsp ground ginger
Method: Cut the chicken breasts into bite-size pieces and set aside. In a large bowl, whisk together all the wet ingredients and add the chopped chicken, making sure each piece is fully coated. Set aside. Place all the dry ingredients in a large ziplock bag and shake. Transfer the chicken to the ziplock bag, shaking off any excess batter before placing in the bag. Seal the bag and shake well so that each piece is fully coated. Remove the chicken from the bag and transfer to a plate. Heat vegetable oil in a deep-frying pan and once hot enough, add the chicken and fry in batches until golden and crispy. Use a slotted spoon to remove the chicken from the oil and drain on a wire rack.
For the honey teriyaki sauce: Place all the ingredients into a saucepan over medium heat and simmer. Once simmering, mix the cornstarch and water in a small bowl and add to the sauce to thicken. Once it coats the back of a spoon, transfer to a large bowl.
For the veggies: Heat sesame oil in a pan over medium-high heat and add the sliced yellow bell pepper and chopped green beans. Sauté until golden and soft.
To bring the dish together, toss the chicken in the honey teriyaki sauce and add the veggies and toasted sesame seeds.
Serve with steamed or fried rice or noodles.
