It doesn't do much for browning unless you fry it in fat. You would season your meat and then coat it with either corn or potato starch and then let it sit until you don't see any white powder. Then you can fry (or air fry) and then the starch will for a very crispy crust.

Chinese restaurants use this techniques when they make that cubed twice cooked pork.

Here is a recipe for karaage if you want to see the technique. It's also called Hawaiian fried chicken as well.