Put down the bucket: This definitely isn’t Kentucky fried chicken. Some purveyors of Chinese-style fried chicken will use rice flour breading and even carbonated water or beer to make the finished product light and crispy instead of densely breaded and crunchy. Yat Ka Mein takes an even more traditional route by foregoing the breading all together, marinating their chicken in a house blend of spices, hanging it to dry for 12-14 hours, and then lightly deep-frying it in oil. The result is paper-thin skin and tender meat. Paired with simple white rice, it’s a restrained and almost elegant way to eat fried chicken.
Round out your visit to Yat Ka Mein with some house-made noodles, like the Shanghai Stir Fry Noodle with udon, pea pods, mushrooms, Napa cabbage, scallions, carrots, and bean sprouts:
Yat Ka Mein, 2974 Madison Rd., Oakley, (513) 321-2028, yatkamein.biz