The meat is fried partly to seal in the juices, and also to give it a rich brown color. Flour protects meat, and helps to thicken the gravy.
Fry the meat in small batches, for only about a minute or two each batch. It is not necessary to move the meat around in the pan. Simply turn each piece so it browns all over.
To flour meat, place the cubes into a clean paper or plastic bag and add the flour and seasoning. Hold the bag closed and shake until all the meat has been coated. Using the plastic bag to toss meat in flour helps to ensure an even coating.
** Asian Recipes