🔥🍗 Backcountry Bang Bang Chicken & Rice

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Camp Recipe with the Trangia Mess Tin, Hot Sandwich Maker, HUAXIAO Wood Stove, Wabuki Chopsticks, and Japanese Whisky

Nothing says “trail luxury” quite like a hot plate of Bang Bang Chicken with fluffy rice, cooked over open flame and paired with a smooth sip of Japanese whisky. Here’s how I make this spicy-sweet camp favorite using nothing more than a small stainless steel grill, a couple of trusted tools, and a little firewood.

🔪 Gear You’ll Need (as seen in the photo):

  • Trangia Mess Tin (Sweden): The ultralight aluminum king of trail rice cooking.
  • Hot Sandwich Maker (CHUMS or similar): Perfect for searing and caramelizing chicken.
  • HUAXIAO Stainless Steel Wood Stove/Grill: Packs flat, burns hot and clean.
  • Snow Peak Wabuki Chopsticks: Compact, precise, and ideal for camp cooking and eating.
  • Lodge fireproof gloves: To handle the gear safely over open flame.
  • Snow Peak Oil Lamp: Not essential—but a great vibe for twilight cooking.
  • Optional bonus: A dram of Hatozaki Japanese whisky to enjoy fireside.

🍽️ Ingredients (trail-ready portions):

  • 1 cup uncooked jasmine or short-grain rice
  • 1 chicken thigh or small breast (pre-sliced at home or on site)
  • 2 tbsp Bang Bang sauce (sriracha + mayo + honey + a splash of rice vinegar)
  • 1 tbsp sesame oil
  • Salt, pepper, and garlic powder
  • Toasted sesame seeds and dried parsley (for garnish)
  • Water (1.5 cups for the rice)

🔥 Step-by-Step Instructions:

1. Start Your Fire

Get your HUAXIAO wood stove going with some dry twigs, pine needles, or your trusty firestarter kit. Let it burn down until you have hot coals or stable flame.

2. Cook the Rice

  • Add rice and water to the Trangia Mess Tin. Place it on the grill over medium heat.
  • Once it boils, stir once, reduce heat (or move to indirect heat), and cook covered until the water is absorbed and rice is fluffy (about 12–15 mins).
  • Remove from heat and let steam with the lid on while you prep the chicken.

3. Sear the Chicken

  • Rub your sliced chicken with salt, pepper, garlic powder, and a drizzle of sesame oil.
  • Heat the Hot Sandwich Maker directly over flame or coals.
  • Sear the chicken inside it, flipping once for even browning—around 4–5 minutes per side depending on heat and thickness. It’s great for that crispy edge and caramelized flavor.

4. Add the Sauce

  • Once the chicken is cooked through, drizzle or spoon in your Bang Bang sauce and close the sandwich maker for one last sizzle to glaze the chicken.
  • Pro tip: the mess tin can double as a serving dish for rice and chicken—less cleanup.

5. Assemble and Serve

  • Fluff the rice with your 🥢Wabuki Chopsticks, then lay the glazed chicken on top.
  • Sprinkle with toasted sesame seeds and a pinch of parsley.
  • Optional: A squeeze of lime or a splash of soy sauce can brighten it up.

6. Pair with Japanese Whisky

  • Pour a small amount of Hatozaki whisky into your camp cup.
  • Sip slowly between bites and enjoy the savory-sweet warmth of Bang Bang Chicken under the stars.

🤣 Florida Fireside Fiasco: The Bang Bang Chicken Ambush

So I’m out on one of our local islands after a day of kayaking with Sean. The rice is bubbling in the Trangia, chicken sizzling in the sandwich press—everything’s dialed. The smell of Bang Bang sauce is cutting through the humidity like a hot knife through butter. I’m plating the dish, feeling like a Michelin chef in board shorts, when I hear this heavy flapping behind me.

We turn around and BAM—right there is a massive egret, beady eyes locked onto the chicken like it’s sushi-grade tilapia. I wave it off with my gloves, muttering something about “earning your meal,” but it doesn’t flinch.

Right as we sit down to eat, it makes a move and steals a whole piece of glazed chicken right off of Sean’s mess tin like a ninja with feathers. I had to laugh. Lesson learned: in Florida, you’re not just cooking for yourself—you’re running a pop-up for the local wildlife.

🏕️ Why This Setup Works

  • The Trangia Mess Tin is unbeatable for rice—light, fast, and consistent.
  • The hot sandwich maker sears chicken better than any skillet I’ve tried in the wild.
  • The HUAXIAO grill holds your cookware steadily and doubles as a cozy firebox.
  • And the Snow Peak chopsticks? They’re not just stylish—they’re surgical for plating and eating.

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