Different varieties of the dish exist in Chinese, Taiwanese, Malaysian, Singaporean cuisine.

[1] In another version of the dish, the whole chicken is first steamed then chopped up into pieces appropriately sized for picking up by chopsticks.

Μεθυσμένο κοτόπουλο (methisméno kotópoulo) - drunken chicken - is a dish found with many variations in taverna in Greece and Cyprus.

Served as a meze or a main course, the basic recipe consists of chicken breasts, marinated in alcohol (usually ouzo), sautéed, then braised in the marinade.

The Argentine, Chilean, and Mexican versions of this dish are called pollo borracho,[2] and usually include green and black olives and cinnamon.