Conde Nast Traveler asked a top chef if he could make the perfect in-flight meal. It had to be shelf-stable for three hours or more, leak-proof and not smelly.
Gene Kato’s solution was Miso-Glazed Fried Chicken with Japanese Truffled Soybean Salad. He said, “When I was a kid and we went on trips, my mom would put this in my bento box. It’s like being on a picnic.”
[Via Concierge.com, including the recipe.]