Heat oil in a wok over medium-high heat. Once the oil is hot, deep-fry the taro in two batches for about 4-5 minutes each. Be careful not to let it get too brown.

When the taro is done, turn off the heat and use a slotted spoon to transfer it to a large plate lined with paper towels.

Remove the oil from the wok (this can be stored for later use) and use a paper towel to discard any excess oil in the wok.

Over low heat, dissolve sugar and salt with water. Once the sugar is fully dissolved, add the green onions and turn off the heat.

Add the fried taro back to the wok and use two spoons to mix the taro with the sugar mixture, making sure every piece is coated on all sides. Let the sugar solidify and serve warm.