Parboil the chicken butts in salted hot water for 10-15 min. Drain them and wait to cool. Heat the butter in a pan along with oil and put the chicken butts to fry after sprinkling them with salt and black pepper.
Once they gain a dark golden crisp they're ready.
For the sauce, bring the water with the vinegar, soy sauce to a boil and thicken with a little starch if you like. When you take the sauce off, stir with pressed garlic and a little freshly chopped parsley.
Serve a serving of chicken butts with some of the sauce poured on top.