I get there is an efficiency factor but it doesn’t take more time at home to par boil before frying, it’s just reversing the order. Instead of frying then steaming, you steam then fry and get a much crispier skin on it, so why is this never recommended?
The traditional (Japanese) way is to fry then steam. I don’t know whether restaurants often do otherwise.
Yes, what I’m finding is that if you didn’t grow up in an east asian household, you didn’t have the fry before steam routine drilled into you