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.
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.
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.
Mix remaining 1 teaspoon garlic paste with mayonnaise in a bowl.
Spread garlic mayonnaise inside pita breads. Fill each pita with French fries, chicken slices, and pickles.
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.