Ingredients

• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 2 teaspoons garlic paste, divided
• 1 teaspoon ginger paste
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 pound skinless, boneless chicken breasts
• 3 potatoes, cut into fries
• oil for frying
• 1 tablespoon vegetable oil
• 1 cup mayonnaise
• 8 pita breads, split
• 1 cup pickled cucumbers

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Instructions

1. Mix vinegar, soy sauce, 1 teaspoon garlic paste, ginger paste, salt, and pepper together in a shallow dish. Add chicken breasts; turn to coat. Marinate in the refrigerator for at least 30 minutes.
2. Heat 2 inches oil in a heavy pot to 325 degrees F (165 degrees C). Fry potatoes in batches until golden brown, about 5 minutes. Transfer to paper towels to drain.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Remove chicken breasts from the marinade and cook until browned and no longer pink in the center, 6 to 8 minutes per side. Transfer to a cutting board; slice into thin strips.
4. Mix remaining 1 teaspoon garlic paste with mayonnaise in a bowl.
5. Spread garlic mayonnaise inside pita breads. Fill each pita with French fries, chicken slices, and pickles.