Not a chef by any means - just someone that has a huge interest in cooking. When cooking protein, especially meat, the idea is to ;
1. Twice fry the meat - cook once until the meat is cooked thru (use a cooking thermometer to measure the internal temp), season with flaky salt & let it rest. Make the sauce in which the meat will be served. Once the sauce is ready, fry the meat once again, just to crisp up the outside, add it to the sauce and serve immediately
2. If the meat can be cooked in an oven, then cook it until 90% done, take it out, let it rest. Fry again before adding to the sauce base.
Both the above will keep the protein cooked & moist inside and crispy on the outside. It is worth noting that the sauce base, should not be too saucy (think more like a chill-basil sauce, or oyester sauce diluted with soy or warm water) when serving crispy meats.