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In a large Dutch oven set over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the shallots, Chinese 5 spice, if using, chili paste, and Thai red curry paste. Cook for 2 minutes, until fragrant. Pour in the broth, coconut milk, and tamari. Whisk in the peanut butter. Add the ginger. Reduce the heat to low and simmer for 10 minutes.
Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere. Place the chicken on a plate.
Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.
To finish the soup, stir in the noodles and toasted sesame oil. Let sit for 5 minutes or until the noodles are soft.
Mix the pickled ginger, 1 tablespoon ginger juice, and the jalapeños together.
Divide the noodles between bowls and ladle the soup over. Add the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.